Roasted veggies

Name: Roasted veggies
Ingredients: 1 courgette; 1 sweet potato; 1 aubergine; 2 red onions; 10 cloves garlic; A few rosemary sprigs; olive oil to drizzle; Juice of half a lemon; salt to taste; pepper to taste

Serves 2 · 15-30 minutes

Print recipe

Roasted veggies make a great side dish to meat and fish. They can be prepared in large quantities, stored in fridge for a few days and reheated, following the motto: “Cook once, eat twice”.

Goes well with: veggie meatballs, roasted salmon, lettuce wrapped burger, salads

Ingredients

1 courgette
1 sweet potato
1 aubergine
2 red onions
10 cloves garlic
A few rosemary sprigs
olive oil to drizzle
Juice of half a lemon
salt to taste
pepper to taste

Method

Preheat oven to 200 degrees (hot air oven)
Wash courgette, sweet potato and aubergine, leave skin on
Cut them in small pieces (about 2×2 cm)
Spread vegetables on oven tray
Add 10 garlic cloves, leave peel on
Remove rosemary needles from sprigs by pulling them against growing direction
Spread on vegetables
Pour olive oil on vegetables, sprinkle with salt and pepper
Mix well
Bake for about 2o minutes
Take out tray, drizzle with fresh lemon juice