Roasted Vegetables

By pavaldez

Ingredients

• 1 red pepper, cored, deseeded, and cut into chunks
• 4 cloves garlic, crushed
• 1 yellow pepper, cored, deseeded, and cut into chunks
• 4 tbs olive oil
• 2 onions, quartered
• Salt and black pepper
• 2 medium-sized or
• 4 small courgettes, thickly sliced
• 1 bunch fresh coriander, basil, or parsley, chopped
• 8 cherry tomatoes

Preparation

Step 1

Preheat the oven to 200°C/400°F/gas 6.

Arrange all the vegetables and the garlic in a shallow roasting tin.

Add the olive oil, and push the vegetables around until they are well coated with the oil.

Sprinkle with a little salt and pepper, and roast in the oven for about 40 minutes, stirring once or twice. The vegetables should be tender and just starting to turn golden-brown. Sprinkle with the chopped fresh herbs.

Serve these vegetables with plain brown rice, couscous, or bulgur for an appetizing and colourful supper. The vegetables are also a delicious accompaniment to the Sunday roast, grilled fish or meat, or to a simple omelette.