Herb Roasted Vegetables

A great herb roasted vegetables recipe here - so quick to put together.

It's a good idea to use it as a side dish with plain roasted or baked meat or fish.

You use the oven for two things, so it's economical - also, you save time having to check for the vegetables to be done, using pans on the stove top.

You can roast potatoes around your meat or bake them in their skins to go with this.

Choose the herbs you like best to go with the parsley - dill for fish, sage for pork or chicken, thyme for lamb - your choice.

Herb Vegetables
2 tablespoons olive oil
2 red peppers
2 red onions
2 courgettes
2 fennel bulbs
1 butternut squash
2 peeled and crushed garlic cloves
handful of chopped parsley mixed with basil, sage, thyme, dill - depending on your taste

Your oven needs to be at Mark 6 gas 200C.

De-seed the peppers and cut into large chunks.

Cut the onions into similar sized wedges.

Slice the courgettes - about 1 inch chunks.

Chop the fennel and butternut squash into similar sized pieces.

Put the oil into a roasting tray and add the garlic.

Tip the vegetables in and stir around to coat.

Roast for about 30 minutes until the vegetables are beginning to soften.

Stir in the herbs and cook for another 10 minutes or so.

The vegetables should be soft and slightly charred.

For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.

I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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