Oven Roasted Vegetables with Mixed Herbs
Ingredients
- Courgettes
- Aubergines
- Mushrooms, large closed-cup, halved
- Large tomatoes, halved or quartered, depending on size
- Onions, cut into thick chunks, lengthways
- The above vegetables are just a selection of what you could use.
- Olive oil
- Garlic, crushed
- Dried mixed herbs
- Seasoning
- Preheat oven to 200°C.
Method
About ½ hour before you are going to roast them, prepare the vegetables.
For the courgettes, wash well and with or without peeling, cut into large chunks. The aubergines should also be washed well, topped and tailed. Now cut the aubergine into two lengthways and then into two again so that you have four lengths. Cut into large cubes.
Now place all the prepared vegetables into a large bowl. Drizzle over the olive oil to give a good coating. Sprinkle over the crushed garlic, dried mixed herbs and seasoning. Give a good stir round until all the vegetables are seasoned and oiled. Leave to one side until you are ready to roast them.
Tumble the vegetables into a roasting tin and bake in the oven, 200°C for about 30 minutes, stirring occasionally.
Ideal for serving with a barbecue. Oven roasted garlic potatoes can also be cooked at the same time.