Oven Roasted Vegetables With Rosemary,Bay Leaves And Garlic

1. 1

   Preheat oven to 200*C 425*F.

2. 2

   Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.

3. 3

   Drain, then put ina large baking tin.

4. 4

   Add the squash, onions and 2 TBs of the oil.

5. 5

   Toss to coat, then roast in the oven for 10 minutes.

6. 6

   Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.

7. 7

   Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.

8. 8

   Turn the vegetables occasionally until they are all tender and the edges are slightly charred.

9. 9

   Train the remaining oil over the top, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.