Roasted baby vegetables

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 10
Servings 6
Time 10 minutes

Ingredients

  • 300
    g
    small courgettes
  • 300
    g
    baby aubergines (or cubed aubergine)
  • 300
    g
    baby sweetcorn
  • 250
    g
    pickling onions
  • 250
    g
    fresh button mushrooms
  • 2
    cloves garlic, thinly sliced
  • 30
    ml
    olive oil
  • 250
    g
    cherry tomatoes
  • 15
    ml
    each chopped fresh thyme and parsley
  • 60
    ml
    French dressing
 

Method

30 minutes
 
1. Put the courgettes, brinjals, sweetcorn, onions, mushrooms and garlic in a large roasting pan. Drizzle with olive oil and toss well. 2. Roast in preheated 220 ºC oven for 20 minutes, stirring once or twice. 3. Add tomatoes, herbs and seasoning and stir to mix. Roast for a further five to 10 minutes until the vegetables are cooked and just beginning to brown at the edges. 4. Remove from the oven, drizzle with French dressing and toss lightly. Serve with wholewheat bread or rolls.
 

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