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Mediterranean roast vegetables

Writer: Caroline MacGregorCaroline MacGregor

Updated: Aug 28, 2023


INGREDIENTS:


  • 1 red pepper.

  • 1 red onion.

  • ½ butternut squash.

  • 2 leeks.

  • 2 courgettes.

  • 1 aubergine.

  • 2 tomatoes.

  • 3 cloves garlic.

  • Sea salt.

  • freshly ground black pepper.

  • 1 small bunch fresh rosemary.

  • 1 small bunch fresh thyme.

  • olive oil.


METHOD:

  • Preheat the oven to 200°C/400°F/gas 6.

  • Chop all the veggies into roughly 2cm chunks.

  • Quarter the tomatoes.

  • Leave the cloves of garlic in their skins but squash them with the heel of your hand.

  • Put all the veg in a large roasting tin.

  • Throw in a good pinch of salt and pepper, and a handful of rosemary leaves and thyme leaves.

  • Drizzle it all well with olive oil, then toss to coat.

  • Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through.

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