Vegetable confetti

Name: Vegetable confetti
Ingredients: 1 sweet potato; 1 courgette; 1 aubergine; 2 peppers; 2 red onions; 10 cloves of garlic; 4 sprigs of rosemary; olive oil for roasting; salt to taste

Serves 4 · 15-30 minutes

Print recipe

I love oven-roasted vegetables! Simple, versatile and perfect for any time of day. They feature on our menu several times a week. Ideal as a side dish with meat and fish or cold in a salad. Combine different vegetables for a colourful dish.

Ingredients

1 sweet potato
1 courgette
1 aubergine
2 peppers
2 red onions
10 cloves of garlic
4 sprigs of rosemary
olive oil for roasting
salt to taste

Kitchen tools: baking paper

Method

Preheat the oven to 180 degrees and line a baking tray with baking paper.
Clean the sweet potato (do not peel). Cut all the vegetables into pieces and spread them with the garlic cloves (skin on) over the baking tray.
Strip the needles from the rosemary sprigs and scatter over the vegetables. Drizzle with olive oil and salt. Toss everything well with your hands. Roast for 30 minutes.