Roast vegetables

Roast vegetables

Ingredients (serve 4):

  • 1 large red capsicum (belle pepper), quartered, deseeded
  • 1kg butternut pumpkin, peeled
  • 1 large red onion, peeled, root intact
  • 6 yellow patty pan squash, quartered
  • 3 tomatoes, quartered lengthways
  • 2 tablespoons olive oil

 

Method:

  1. Preheat oven to 200°C.
  2. Cut capsicum and pumpkin into 4cm pieces.
  3. Cut onion into 8 wedges. Place in a large roasting dish with squash and tomatoes.
  4. Drizzle oil over vegetables and season with salt and pepper. Toss to coat. Roast, turning once, for 45 minutes or until tender.
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