Reyt Good Roast Veggies

Roasted veggies go with ANYTHING! But there's a knack to getting them just right. They take time, but they're worth the wait!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people


  • 2 large courgettes (zucchini)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 red onions
  • 2 large carrots
  • 1 butternut squash
  • 2 large parsnips
  • 2 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 6 cloves garlic
  • 4 tbsp olive oil


  1. Preheat the oven to 220 degrees and prepare a very large baking tray or roasting pan with some greaseproof paper.

  2. Roughly chop all the veg. Make sure to chop the courgettes into very large discs, around 2-3cm width. Peel and halve the garlic cloves.

  3. Toss all the veg and herbs in the olive oil and then spread onto the baking tray/roasting tray.

  4. Place in the oven for 20 minutes, remove from the oven and toss around. Place back in the oven for a further 20 minutes. Keep an eye for the final 10 minutes.

  5. The veg is ready when it is slightly charred around the edges. Remove from the oven and serve in a serving bowl in the middle of the table.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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