Roasted Vegetables

I was looking for a different way to prepare vegetables and stumbled across this recipe. Luckily we had made a trip to a larger supermarket which had the fresh herbs so were well prepared. Definitely a recipe worth repeating, and is easily adaptable with season as the vegetables used are very interchangeable. I have made this one again a second time using courgettes too. Also worked very well when we had overseas guests for lunch as could pre-cut all the vegetables in the morning then throw them in the oven and chat with the guests instead of being kitchen bound.

Adapted from here.


1 cup pumpkin cubed

2 red peppers diced

2 carrots diced

3 potatoes diced

1 red onion cut in quarters

1 Tb fresh thyme

2 Tb fresh rosemary (I used dried and it was ok, but best to use fresh herbs)

1/4 cup olive oil

2 Tb balsamic vinegar

Salt and pepper to taste

(any root vegetable works well)


Preheat oven to 200 C. Lightly coat cubed potatoes in olive oil and bake for 10 minutes while preparing other vegetables. In a large bowl mix olive oil, herbs and balsamic vinegar. Add vegetables and coat with mixture. Pour everything in to oven dish with potatoes, mix again to ensure potatoes are well coated in herb mixture. Salt and pepper to taste.

Bake for a further 35 minutes, mixing every 10-15 minutes.



DDs approval.

She didnĀ“t mind it and ate the potatoes.



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