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
3 cloves of garlic
Red onion
Courgette
Red Pepper
Yellow pepper
Baby plum tomatoes
Mushrooms
2 tsps dried herbs
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
Preheat the oven to 220C / Gas Mark 7.
Finely chop the garlic cloves then roughly chop all the veg into large chunks and then place in a large roasting tin. Drizzle over a tablespoon of oil and then use a spatula or spoon to mix through the veg and make sure it all gets coated in oil. Sprinkle on the dried herbs.
Put the roasting tin in the oven and set the timer for 30 minutes.
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.
Sausage, fennel seed and roasted veg ragu