Roast Vegetables

    50 minutes

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

    40 people made this

    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 and Ratings
    Global Ratings:

    Reviews in English (21)


    This was good. I boiled the potatoes and carrots (because of other reviews stating that the the potatoes were under done) for about 10 minutes, then followed the specified roasting times. The dish came out great. I also added about a cup of diced celery too.  -  29 Jan 2007  (Review from Allrecipes USA and Canada)


    I admit: I hardly follow a recipe once I've mastered it, often adding a little bit of this and that to make it better. I often make roasted veges, using this as my base recipe. I omit the lemon juice and use a lot of dried herbs instead (oregano, basil and sometimes, paprika to add some spice). I also like to mix the veges in the herb oil mixture before spreading them on the roasting pan, just to make sure that the veges are evenly coated. Yummy roasted veges!!  -  28 Mar 2009  (Review from Allrecipes USA and Canada)


    This was delicious! I didn't have eggplant or red pepper so I used cauliflower instead and threw in a couple garlic cloves whole. Before serving I drizzled a little balsamic vinnegar over the veggies. Thank you for sharing!  -  28 Jan 2005  (Review from Allrecipes USA and Canada)