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Oven Roasted Vegetables are the easiest thing in the world to make, and are so tasty and versatile. I usually make them at the same time as making bread, putting them in the oven first while it heats up to the temperature needed to bake the bread. I like to use them mixed into a tomato garlic sauce with pasta, in a Quiche, or even as a snack at sundown with olives and a few slices of crusty baguette.
Preparation Time: 5 Minutes |
| 1 cup white onion, chopped | 1 cup red tomatoes, chopped |
| 1 cup aubergine/courgette, chopped | Olive oil |
| 1 cup red/green peppers, chopped |
Place all the vegetables in a shallow roasting tray and drizzle olive oil over. Stir to coat all the vegetables with the oil, and bake in a medium to hot oven for 25 minutes.
When cooked and lightly browned on top, remove from the oven. Leave to cool, then place in a sealed container and put in the fridge overnight - the flavours intensify if left for a day or two before using.