Roasted Vegetables And Herbs
This colorful and flavorful roasted vegetable medley is a feast for the eyes and the taste buds. A mix of butternut squash, potatoes, onions, aubergine, and peppers get roasted to perfection with garlic, herbs, and a generous drizzle of olive oil. The addition of Cirio Peeled Plum Tomatoes adds a sweet and juicy burst of flavor that ties everything together beautifully. This dish is a wonderful combination of textures and tastes, making it a delightful and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 1 butternut squash, seeded and in chunks
- 8 medium new potatoes, scrubbed and halved
- 2 red onions, peeled and in wedges
- 1 medium aubergine, in chunks
- 1 each green and yellow peppers, seeded and in chunks
- 8 whole garlic cloves
- salt and freshly ground black pepper
- 4 bay leaves
- few sprigs rosemary and thyme
- 4 tbsp olive oil
- 400g can Cirio Peeled Plum Tomatoes
Instructions
- Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
- Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
- Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.
Yield
Serves 4
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