Baked Veggies With Garlic & Rosemary

Baked vegetables taste terrific. This cooking technique draws out their natural sweetness and adds an aromatic smokiness.

Ingredients:
  • 1 red capsicum, cut into 3cm pieces
  • 1 green capsicum, cut into 3cm pieces
  • 1/2 pumpkin, seeds removed, cut into
    3cm pieces
  • 1 small sweet potato, cut into 3cm pieces 
  • 1 zucchini, sliced 
  • 2 carrots, sliced 
  • 1 red onion, cut into wedges
  • 1-2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 rosemary spring 
  • 1/4 cup water
  • Salt and pepper to taste

Method:
  1. Preheat oven to 190°C. 
  2. Wash, cut and place all the vegetables in a baking tray. 
  3. In a small bowl, mix the olive oil, garlic, water and pick the leaves from the rosemary sprigs.
  4. Drizzle mixture over vegetables, and season with salt and pepper. 
  5. Bake for 40 minutes until the vegetables are cooked and golden at the edges. Serve hot or at room temperature. Enjoy!
Serves 6-8

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