Rosemary and garlic roasted vegetables

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 and 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.