Roast Vegetables

    Roast Vegetables


    32 people made this

    I use this recipe to fancy up my roast vegetables when making my favourite roast chicken, pork or lamb. Excellent for treating your guests!

    Serves: 7 

    • 750g new potatoes, quartered
    • 1/2 cup baby carrots
    • 1 small onion, cut into wedges
    • 1/4 cup (60ml) olive oil
    • 3 tablespoons lemon juice
    • 3 cloves garlic, crushed
    • 1 tablespoon diced fresh rosemary
    • 1 tablespoon dried oregano
    • 1 pinch salt and pepper, to taste
    • 1/2 small eggplant, quartered and cut into 1cm slices
    • 1 red capsicum, cut into 1cm wide slices

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 230 degrees C.
    2. Combine potatoes, carrots and onion in an ungreased 23x33cm roasting tray.
    3. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper in a small mixing bowl. Drizzle the mixture over the vegetables.
    4. Bake for 20 minutes.
    5. Remove the roasting tray from the oven then add eggplant and capsicum. Toss to combine the eggplant and capsicum with the other vegetables. Return the tray to the oven.
    6. Bake for 13 to 15 more minutes or until the vegetables are tender and brown on the edges. Serve hot.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate