Good thing about the autumn? The colours. Flowers, leaves, vegetables. Invite the colours on your plate. Cheer up and enjoy!


Serves 4

1 butternut squash
1 red pepper
1 yellow pepper
1 green pepper
1 aubergine
2 courgettes
2 red onions
3 garlic cloves
45ml / 3 tbsp olive oil
Salt and freshly ground pepper
Fresh thyme, basil and rosemary leaves


Preheat the oven to 200 C / Gas Mark 6.

Prepare the vegetables. Cut the butternut squash in half then scoop out and discard the seeds. Peel the butternut and cut the flesh into 2cm chunks. Halve and deseed the peppers, then cut each half into 4 pieces. Peel the onions and cut into 8 wedges. Halve the aubergine lengthways then slice into 2cm chunks. Slice the courgettes into 2 cm chunks.

Put all the vegetables in a large roasting tray. Don’t overcrowd the vegetables, it’s better to use two roasting trays if needed.

Crush the garlic cloves and mix it with fresh herbs and olive oil. Season to taste with salt and pepper.

Drizzle the olive oil with herbs on vegetables. Toss to coat.

Roast the vegetables for about 45-60 minutes, turning them half way through, until soft and cooked through.

Serve hot.

Bon appétit!
Lena x

Roasted vegetables
Roasted vegetables

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