Garlic and Herb Roasted Vegetables

Roasted veg is a great way to reduce food waste and use up what’s left in the fridge. We’ve included our favourite selection of vegetables to use but you can use whatever you’ve got in the fridge. Aubergine and root vegetables make a great addition to a tray of roasted veg.

Ingredients

• littleseed Garlic & Herb Oil

• Red onion

• Courgette

• Red Pepper

• Yellow pepper

• Baby plum tomatoes

• Mushrooms

This is the mix of veg we like to use, but you can add anything. Aubergine is great addition and any root veg works well too)

Method

1. Preheat the oven to 220/ Gas Mark 7

2. Roughly chop all the veg into large chunks and then place them a large roasting tin. Drizzle over a tablespoon of garlic and herb oil and then use a spatula or spoon to mix through the veg and make sure it all gets coated in oil.

3. Put the roasting tin in the oven and set the timer for 30 minutes.

4. After 30 minutes remove from the oven and serve,

Prep Time

5 minutes

Cooking Time

30 minutes

Recipe Notes

For some more ideas of how you can use roasted veg in different ways, check out these recipes.

Roasted veg and lentil soup

Sausage, fennel seed and roasted veg ragu

Roasted veg, fava bean dip and feta on sourdough