Roasted vegetables

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. 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.
2. 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

Total fat 11 g

Saturated fat 2 g

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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.

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First published: Oct 2007

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