adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted vegetables
0 Likes
Total Time:
1 hour 5 minutes
Savory roasted garden medley - ideal for fridge clean-out
Ingredients:
  • 2 red peppers
  • 1 red onion
  • 1 butternut squash
  • 6 baby leeks
  • 4 courgettes different colours if possible
  • 1 aubergine
  • 2 tomatoes
  • 6 cloves garlic
  • 1 tablespoon coriander seeds
  • sea salt
  • freshly ground black pepper
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh thyme
  • olive oil
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Prepare your vegetables by cutting them into chunks and placing them in a roasting tray. Crush coriander seeds, scatter over the vegetables with salt, pepper, rosemary, and thyme leaves. Drizzle with olive oil and toss to coat. Roast the vegetables in the oven for about 50 minutes until soft and golden. Serve with roasted chicken, grilled meats or fish, or mix with pasta or couscous for a vegetarian option. For the best results, make sure the vegetables are spread out evenly in the pan to ensure they roast properly. Turn them halfway through cooking for even browning. Enjoy hot or cold!

Similar Recipes