Roast Vegetables

Roast Vegetables
Serves 4 to 6five star polytunnels colourful vegetables

Pre heat the oven to 180 C / gas 4
Rinse the outside of a medium squash and cut into small wedges. Peel one or more red onions and cut in to small wedges. Slice one or more carrots, a peeled beetroot and de seeded red yellow or orange peppers.

Mix all together and lay in a roasting tin. Coat with a couple of Tablespoonfuls of olive oil and season with salt and pepper. Bake slowly for about 40 to 45 minutes in the centre of the oven, until tender. Add sprigs of thyme if liked before baking

Lay a vine of cherry tomatoes on top during the last few minutes of roasting

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