Oven-roasted vegetables, with rosemary, bay leaves and garlic
(from Elyce123’s recipe box)
Source: delicious. April 2004
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: April
Ingredients
- 500g ratte or other salad potatoes, cut into 5cm chunks
- about 500g butternut squash, cut into wedges and seeded
- 6 small red onions, quartered
- 4 tbsp extra-virgin olive oil
- 8 garlic cloves, unpeeled
- 2 red romano peppers, seeded and cut into chunks
- 4 sprigs of rosemary
- 4 sprigs of bay leaves
- sea salt
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes. Drain, then put in a large baking tin. Add the squash, onions and 2 tablespoons of the oil. Toss to coat, then roast in the oven for 10 minutes. Add 1 extra tablespoon of oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
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Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10-15 minutes. Turn the vegetables occasionally until they are all tender and the edges slightly charred. Trail the remaining oil over the top, then serve.