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Sides Vegan
Roasted Vegetables
Ingredients
- 12.25oz sweet potato, cut into 3cm chunks
- 8.75oz courgettes, cut on slant 1cm thick
- 2-3 red or yellow peppers, deseeded and cut into thick slices
- 2 small red onions, peeled and halved
- 2 garlic cloves, peeled and crushed
- 1 bunch cherry vine tomatoes, cut into 3
- 3 tbsp olive oil
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- To taste salt and freshly ground black pepper
- To garnish fresh rosemary sprigs
Instructions
Step 1
In a bowl, stir together butternut squash, sweet potato, courgettes, asparagus, peppers, onions, garlic, olive oil, herbs and seasoning. Toss to combine
Step 2
Turn unit ON. Select ROAST, set temperature to 190°C and set time to 30 minutes. Select START/ STOP to begin preheating
Step 3
Place vegetables on the oven tray in an even layer
Step 4
Once unit has preheated, place tray in oven and cook for 25-30 minutes. After 20 minutes add in the tomatoes and re-arrange vegetables if necessary
Step 5
When cooking is complete, serve sprinkled with fresh herbs