Simple Roast Vegetables

Serves: 2 | Prep time: 10 mins | Cook time: 30 mins

This recipe can work with several combinations of vegetables. It’s easy, it’s convenient and I usually have something in the fridge that can be used. In this recipe I’ve listed options of the vegetables I’ve found to work well, but don’t be limited by these. If you have something else in the fridge that needs to be eaten, by all means chuck it in! 

In the photo, I had used: red onion, green and red bell peppers, red cabbage and aubergine. I just love how the colours pop and it tasted delicious!

Main ingredients:

• 1 large onion (brown or red)
• 1 large bell pepper (whatever colour you prefer)

Any one or two of the following:

• 1 large courgette
• 1 medium aubergine
• Handful of red cabbage
• Handful of green beans
• Handful of asparagus 
• Handful of broccoli florets
• Handful of cauliflower florets

Herbs, spices & condiments: 

• 3-4 cloves of garlic 
• 4 tbsp olive oil
• Pinch salt
• Pinch black pepper 
• 1 tsp dried oregano
• ¼ tsp dried basil

Method:

1. Halve the onion and chop it into slices. Put the slices into an oven dish.
2. Cut the pepper into squares and add them to the dish.
3. If you’re having courgette, slice it into ½ cm thick slices and then halve them. Add them to the dish.
4. If you’re having aubergine, slice it into 1cm thick slices and then into cubes. Add them to the dish. 
5. If you’re having the red cabbage, slice it and add to the dish.
6. If you’re having the beans or asparagus, halve them and add to the dish.
7. Add the salt, pepper, oregano and basil.
8. Crush the garlic over it all.
9. Add the olive oil and mix it all together so that all bits of vegetables are covered in the seasoning.
10. Pop in the oven at 200 degrees for 30 minutes or so. 
11. Enjoy!