ROASTED VEGGIES
- 2 carrots, cut in rings
- 2 baby marrows, cut in rings
- 1 large onion, peeled and sliced in quarters
- ½ punnet button mushrooms
- 3 cloves of garlic, sliced
- 15 cherry tomatoes, quartered
- 1 sliced butternut, peeled and cubed
- 100 ml olive oil
- 10 ml mixed herbs
- 5 ml salt
- 5 ml black pepper
Mix together oil, herbs, salt and pepper. Pour over the veggies and toss together until all veggies are covered.
Place in a single layer on a baking tray and bake until crisp and tender for about 15 min at 180°C in a pre-heated oven.
Recipe and photo: Wilma Josey Venter
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