Roasted Vegetables
This time I used a mixture of:
  • 2 x large carrots, peeled
  • 2 x aubergine
  • 2 x courgette
  • 2 x red onion, peeled and cut into 6 chunks
  • handful of cherry tomatoes
  • 1 bulb garlic, just chopped horizontally in half
  • 1 tablespoon olive oil
  • salt, pepper
  • pinch of cumin
  • pinch of ground coriander
  1. (So you can use a mixture of any vegetables you want, just bear in mind you have harder vegetables like the root vegetables, carrots, sweet potato which take longer to cook than the softer vegetables like the aubergine and tomatoes. Generally, chopping everything so that it's the same size is a good bet and just make sure you give it enough time for the harder vegetables to soften when you poke them with a knife)
  2. Preheat the oven to 200C
  3. Cut the aubergine and courgette into similar sized chunks. Then chop the carrots into batons. Add the chunks of red onion, garlic and the spices.
  4. Now add the olive oil - you don't need as much as you think, and whilst olive oil is deliciously good for you, you don't need to go overboard.
  5. I add the tomatoes now, so that they get really mushy and add a little more moisture in the absence of using lots of oil. But if you don't like super squidgy tomatoes - just pop them in 5 minutes before the end of the cooking so they warm through a bit.
  6. Roast the whole lot for about 25-30 minutes. Give them a stir half way through to stop them sticking and burning.
  7. Eat hot from the oven. Or leave to cool at room temperature and enjoy as part of a yummy salad, or with some quinoa.
  8. I especially love them with the slow cooked lamb and drizzled in my amazing mint and pistachio pesto
Recipe by Made By Margie at