Roast Mediterranean vegetables

Name: Roast Mediterranean vegetables
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 1.00 pepper mixed; 250.00 g pumpkin; 3.00 courgettes; 1.00 onion; 250.00 g sweet potatoes; 45.00 ml fresh chillies 573; 45.00 ml vinegar balsamic; 45.00 ml sherry medium cream; 0.00 fresh rosemary or thyme; 0.00 sea salt and freshly ground black pepper

5 servings

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By Food24 November 03 2009

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Ingredients (10)

1.00	pepper — mixed
250.00 g	pumpkin
3.00	courgettes
1.00	onion
250.00 g	sweet potatoes
45.00 ml	fresh chillies — 573
45.00 ml	vinegar — balsamic
45.00 ml	sherry — medium cream
0.00	fresh rosemary — or thyme
0.00	sea salt and freshly ground black pepper

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Method:

Preheat oven to 180 &degC.
Slice or chop vegetables into chunks.
Combine olive oil, balsamic vinegar and sherry and coat vegetables well.
Season with salt and pepper.
Place veggies in a roasting pan and bake in oven until the vegetables are soft and crisped on the edges.
Scatter chopped fresh thyme or rosemary over the vegetables when they’re almost done.
Serve as a vegetarian dish.