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Nutrition: per serving

  • kcal84
  • fat4g
  • saturates1g
  • carbs11g
  • sugars10g
  • fibre3g
  • protein2g
  • salt0.03g
    low
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Method

  • step 1

    Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.

  • step 2

    Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.

  • step 3

    The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.3 ratings

biggles

A star rating of 5 out of 5.

Absolutely delicious and works well with any type of tomato.

louisedickson

Super recipe for a crowd. Have made it twice in ten days and everybody thought it was great. Very easy to make.

beckster

totally scrummy, the intensity of flavor +++

weeble

A star rating of 5 out of 5.

Good as part of a bbq

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