Roasted Vegetables

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Simple and delicious.


Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · vegetable ·


At least five different types of vegetables, sufficient quantities to feed as many people who are eating, e.g. for one person try:

1 ramiro (long and pointy) pepper or bell pepper
1 medium onion or 4 shallots or 6 baby leeks
6 baby sweetcorn
6 cherry tomatoes
1 courgette (zucchini) or 4 baby ones
6 baby carrots
1/2 aubergine (eggplant)
6 asparagus tips
6 baby new potatoes

anything else you fancy!

generous lug of olive oil
salt and pepper
several cloves of garlic
large handful of fresh thyme or rosemary or both


Preheat oven to 200 degrees centigrade.

Cut any large vegetables into large chunks - you can leave baby veg whole. If your selection includes carrots or potatoes you will need to start cooking these first. Most veg will be fine in 25-35 minutes, potatoes could take up to an hour, carrots approx 45 minutes. Tomatoes will be ready in 15-20 minutes, i.e. start potatoes off first, after 20 minutes say add everything else, then add tomatoes 10 minutes later.

Roughly chop a few garlic cloves. You don't need to peel, just discard any bits of the papery skin that come loose easily. Use as many as you like but preferably at least half a clove per variety of veg.

Once you've planned your cooking times, place the veg into a roasting tray, pour a generous lug of olive oil over the top, season with salt and pepper, distribute the garlic evenly amongst the veg and then chuck the herbs over the top. Roast in the oven until veg have coloured - you may want to take the tray out half way through and give it a shake so the veg colour evenly.

When the veg are ready, pick out the herbs and garlic (unless you like a garlicky surprise!) and serve. Drizzle the oil from the tray over the veg. You can serve with salad, or a nice piece of Italian bread, e.g. ciabatta or foccacia to mop up the oil. You can also add the veg to pasta.

If you have any veg leftover, you can store it in the fridge and reheat for 15 minutes in the oven the next day, serving as above, or you can use them as sandwich filling - nice with feta or halloumi cheese (obviously not if you're a vegan).


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