1 red onion
4 yellow button squash
1 medium parsnip
2 red capsicum
2 cloves garlic
1 tbs chopped fresh rosemary
1tbs olive oil
Salt & pepper
1. Preheat oven to 220°C.
2. Chop the onion, zucchini, squash, pumpkin, parsnip, eggplant and capsicum into roughly equal sized chunks.
3. Place the vegetables with the garlic cloves, rosemary and oil in a roasting dish. Season with salt and pepper. Toss to coat.
4. Roast for 50 to 55 minutes or until golden and tender.
This recipe can be adjusted to suit your meal plan or taste – substitute or add any vegetables you like, such as sweet potato, white potato, brussels sprouts, carrot, beetroot, cauliflower etc. The combinations are endless!
Don’t overcrowd the tray. Leave at least 1cm between pieces to ensure even cooking.