This makes the perfect side, and can be put in the oven whilst you cook up your main meal.
You can use any vegetables for roasting, here are some tips on timings:
|Hard Vegetables||30-40 minutes||E.g. Carrots, parsnips, potatoes, butternut squash, fennel|
|Medium Vegetables||20-30 minutes||E.g. Aubergine, onions, peppers|
|Soft Vegetables||10-15 minutes||E.g. Courgette, leeks, radishes|
4 organic carrots; halved
2 courgettes; halved
1 aubergine, sliced lengthways
1 red onion; cut into quarters
2 tbsp olive oil
1 tsp oregano
1 tsp basil
Black pepper & sea/Himalayan pink salt to taste
Heat the oven to 180 degrees
Cut and prep all your veg and put in a large roasting tray.
Coat everything in olive oil, so the veggies are covered with a thin layer, and then sprinkle the herbs, salt and pepper.
Make sure everything is evenly coated and then place in the oven until tender, for around 45 minutes.