Roasted Vegetables

Name: Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: Serves 4; 1 medium butternut squash, peeled and in chunks; 2 red, 1 yellow and 1 green pepper, seeded and in chunks; 1 aubergine, trimmed and in chunks; 2 red onions, peeled and in wedges; 6 garlic cloves whole with skin left on; 3 tbsp extra virgin olive oil; Salt and freshly ground black pepper; 2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each; 2 tbsp runny honey - from a squeezy bottle

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Gluten Free‏ Quick Make

Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy – they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.

Ingredients
Method

Ingredients:

Serves 4
1 medium butternut squash, peeled and in chunks
2 red, 1 yellow and 1 green pepper, seeded and in chunks
1 aubergine, trimmed and in chunks
2 red onions, peeled and in wedges
6 garlic cloves whole with skin left on
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each
2 tbsp runny honey - from a squeezy bottle

method:

Place squash, peppers, aubergine, onion wedges, garlic cloves in a roasting time and spoon over extra virgin olive oil. Season with salt and freshly ground black pepper. Place in a hot over 200C 400F Gas 6 for around 25 minutes. Add tomato sprigs and drizzle over honey. Return to oven for 10 minutes more, or until corners of vegetables are caramelised and tomatoes are just wilting.
Serve with crusty bread.

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