This is a simple way to roast capsicums for use in any recipe. Choose any colour capsicums you like,and it's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast.
Recipe by: FISHLOVE
These roast vegies only take around 20 minutes and they taste amazing. Really intense roast vegetable flavours that just make your mouth water and they only use a tiny bit of oil!
Recipe by: Hoamvxw
A mean feast of roast yams, seasoned with honey and garlic then roasted in olive oil. They make a lovely accompaniment to any meal and are so easy to make.
Recipe by: CheekyKiwi
Potatoes are roasted until crispy and brown with real meat flavour. These potatoes are cooked in the fat and juices that come from roast lamb. There are a number of roast lamb recipes on this site like this to pair with these potatoes.
Recipe by: sarahjkelly
Asparagus so good simply roasted with a little extra virgin olive oil and red wine vinegar. A great side dish.
Recipe by: Sarah Stephan
Perfect dish when you grow your own beetroot or buy it with the greens still intact, the cooking method is easy and flavours complementary.
Recipe by: BN61079
A fantastically fresh pasta sauce bursting with flavour. Sweet slow-roasted garlic is blended with fresh tomatoes, roasted red capsicums, olive oil, a little chilli and fresh basil. You can either make your own roasted capsicums or used bottled ones.
Recipe by: NUBBYJEN
Butternut pumpkins make any dish look and taste superb. You can make this tart a day in advance.
Recipe by: Zoë Harpham
Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.
Recipe by: Lynn Lewis
An outstanding source of beta-carotene, orange-fleshed sweet potatoes also have some vitamin C and B vitamins. All sweet potatoes offer dietary fibre.
Recipe by: Janet Mitchell