Roast vegetables

I will never have enough of roast veggies. They go so well with any meat or chicken dish, and make a great salad with a few added leaves. Feel free to add in or take away any vegetables you like to mix it up. 

INGREDIENTS
1 red capsicum (pepper)
1 red onion
1 eggplant
1 zucchini
Bunch of asparagus
Splash of olive oil
Generous grinding of salt
Grinding of black pepper
Sprinkling of chilli
1 teaspoon paprika
2 cloves of garlic
A sprinkling of fresh or dried rosemary and thyme

SALT, PEEL, DICE, CUT, SEASON, COMBINE, ROAST…
Preheat the oven to 180 degrees celcius.

Cut the eggplant into thick slices. Sprinkle with salt and leave aside for 10 minutes to draw out the bitter moisture. After the 10 minutes, rinse off the salt and any excess water, and cut into chunks.

Peel and dice the onion into chunks. Peel and crush the garlic. Dice the zucchini and capsicum. Cut the ends of the asparagus and cut in half.

Combine all the veggies together in a large roasting pan and add a good splash of olive oil, a grinding of salt and pepper, a sprinkling of chilli flakes, a sprinkling of rosemary and thyme (fresh or dried), the paprika, and the garlic. Mix well to combine.

Roast for 30 minutes, or until the veggies are cooked well.

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