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!
- 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
Preheat the oven to 220 degrees and prepare a very large baking tray or roasting pan with some greaseproof paper.
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.
Toss all the veg and herbs in the olive oil and then spread onto the baking tray/roasting tray.
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.
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.