Oven Roasted Vegetables

  Lovely Meal

Oven Roasted Vegetables are the easiest thing in the world to make, and are so tasty and versatile. I usually make them at the same time as making bread, putting them in the oven first while it heats up to the temperature needed to bake the bread.

I like to use them mixed into a tomato garlic sauce with pasta, in a Quiche, or even as a snack at sundown with olives and a few slices of crusty baguette.



Preparation Time:  5 Minutes
Cooking Time: 25 Minutes

 1 cup white onion, chopped 1 cup red tomatoes, chopped
 1 cup aubergine/courgette, chopped  Olive oil
 1 cup red/green peppers, chopped  


Place all the vegetables in a shallow roasting tray and drizzle olive oil over. Stir to coat all the vegetables with the oil, and bake in a medium to hot oven for 25 minutes. 

When cooked and lightly browned on top, remove from the oven. Leave to cool, then place in a sealed container  and put in the fridge overnight - the flavours intensify if left for a day or two before using.