Roasted vegetables and herbs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 butternut squash, seeded and in chunks
- 8 medium new potatoes, scrubbed and halved
- 2 red onions, peeled and in wedges
- 1 medium aubergine, in chunks
- 1 each green and yellow peppers, seeded and in chunks
- 8 whole garlic cloves
- salt and freshly ground black pepper
- 4 bay leaves
- few sprigs rosemary and thyme
- 4 tbsp olive oil
- 400g can Cirio Peeled Plum Tomatoes
Method
- STEP 1Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
- STEP 2Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
- STEP 3Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.
