Name: Rosemary & garlic roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: For the Dressing:; 1 clove garlic; 2 Tbsp olive oil; Juice & zest of ½ lemon; 2 sprigs of rosemary (leaves only); 1 tsp salt; Vegetables:; 1 courgette; 1 red onion; 2 red bell peppers; 1 Tbsp fresh parsley to serve

Rosemary & garlic roasted vegetables

4 Feb 2018

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

When you’re making roast dinner it’s sensible to use the other shelf in the oven to cook other meals or side dishes. I normally roast some mixed vegetables which I either serve with the main dish or keep for meals during the week. For these rosemary & garlic roasted vegetables I used red peppers, courgette and onion, although other veggies such as fennel, squash, sweet potatoes, cauliflower, aubergine, beetroot etc would work too – but I think you should work max. with 3-5 different types. You can serve this dish as a side, or mix it with cooked couscous, pasta or rice and you’ll have a lovely vegan/vegetarian meal. Alternatively, use it as a topping on pizza/flatbread or filling in baked potatoes, pies, sandwiches and wraps.

Ingredients

For the Dressing:
1 clove garlic
2 Tbsp olive oil
Juice & zest of ½ lemon
2 sprigs of rosemary (leaves only)
1 tsp salt
Vegetables:
1 courgette
1 red onion
2 red bell peppers
1 Tbsp fresh parsley to serve

Instructions

Put the dressing ingredients in a small food-processor or mortar and process/grind until you get a coarse sauce.
Cut the vegetables into bite-sized pieces/wedges and scatter them into a baking tin.
Pour over the dressing, and coat the vegetables evenly either using your hands or a silicon brush.
Put the tin in a medium-hot oven and roast until the vegetables are golden and soft. This should take about 25 minutes, depending on the oven temperature.
Serve warm with chopped parsley scattered all over or let it cool and refrigerate.