“Eat the colours of the Rainbow”
I’m not sure who said it, but these are the kind of simple principles that need no scientific explanations! Every colour has different benefits so it makes sense to me!
A magnificently coloured tray of roasted vegetables holds buckets of flavour and can fancy up any meal. Cutting the vegetables nice and chunky means it’s quick and fuss-free, just like me!
You can choose the vegetables you prefer and what’s in season then your favourite herbs and spices to jazz it up even more. Don’t over crowd the pan or they will steam and go soft and soggy. This is ok, but I love the sticky caramelisation you get as they brown off. Things like zucchini don’t take long so maybe pop them in with 15 minutes to go.
Don’t forget to make extra for lunches the next day. Be prepared!
The ultimate time saver is to have my Herby Roast Chook on another tray and pop it in the oven while you prepare the veggies.
- 4-6 serves
- 5-6 cups of mixed vegetables like: sweet potato, onions, pumpkin, zucchini, red capsicum, cauliflower, broccoli, cherry tomatoes
- 5 whole cloves of garlic, unpeeled
- 2 tbspns Extra Virgin Olive Oil
- 1 tspn dried oregano
- 1 tspn paprika
- 1/2 -1 tspn quality salt
- Preheat the oven to 180°C
- Chop the vegetables in even sized chunks (around 3cm)
- Separate out the veggies that cook quicker and pop the rest in a large oven tray or dish
- Sprinkle with the oil, herbs and salt then toss with your hands so they are evenly coated.
- Spread them out so they are not crowded
- Bake in the oven for 15-20 minutes
- Add the remaining vegetables and gently turn it all over so the new veg are coated in flavour and the other veg is turned over.
- Pop it back in for another 15-20 minutes or until cooked and crispy
- If you like a little more crisp, then turn the oven up to 210°C for the last 10 minutes
- Squish the garlic out of their skins and mix them in with the pan juices or eat them as is!
- Serve with grilled fish or chicken