Roasted vegetables

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4 (makes 1 quantity)

Time to make: 55 mins

Ingredients

More weights & measures

2 small (300g) kumarasweet-potatoX, chopped
2 carrots, chopped
1 red capsicum, chopped
1 yellow capsicum, chopped
1 leek, chopped
1 red onion, chopped
1 small eggplantaubergineX, chopped
3 tablespoons olive oil
½ teaspoon salt
black pepper

Instructions

Stay Awake

Preheat oven to 180°C. Place vegetables in a large roasting tin, drizzle over olive oil and season with salt and pepper. Roast for 40 minutes, or until soft and golden.
Serve immediately as a side, or use as a base in Honeyed roasted vegetable, feta and rocket salad.

Variations

Feel free to include any root vegetables you have to hand, though bear in mind that some may take a little longer to cook than others so chop them smaller if they’re denser.

Nutrition Info (per serve)

Calories 247 cal

Kilojoules 1040 kJ

Protein 3 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 19 g

Dietary fibre 8 g

Sodium 300 mg

Calcium 70 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.