No one can fail to be seduced by the herby, garlicky scent of gently roasting vegetables. Sweetened by the roasting process and keeping their nutrients loads better than if they were boiled, these roasted veggies will have you swooning. In fact I nearly always eat them all before anyone else gets them on their plate…
Crumble over some cold, sharp, salty feta for a beautiful contrast in flavour and temperature.
Heat your oven to 200 degrees.
Toss all the copped vegetables with the olive oil, seasoning , garlic and herbs.
Spread them over one or two pre-heated roasting tins. There must only be one layer or they’ll steam rather than roast.
Roast in the oven for 15-20 minutes until cooked but retaining some bite. I sometimes pre flash-fry them on a griddle pan, it’s up to you, if you have time.
Serve with crumbled feta or use as a side dish for any meat or fish, or as a veggie meal with couscous or mash and some chick peas. Very versatile!
Colourful vegetabes provide a myriad of nutrients supporting the body’s anti-inflammatory process as well as immunity. They also provide valuable fibre for a well-functioning gut. Olive oil boosts this dish’s anti-inflammatory and immune-function provision, adding cardiovascular, cognitive and bone health benefits.
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