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Roast vegetable medley

Recipe from: 2/4/1999 12:00:00 AM
Ingredients 11
Servings 6


  • 4
    large onions
  • 2
    fairly small butternuts, seeded
  • 1
    large sweet potato
  • 2
    red peppers, seeded
  • 5
  • 5
    large potatoes
  • 3
  • fresh sprigs origanum, thyme and rosemary
  • 6
    whole cloves garlic, skinned
  • coarse salt
  • olive oil


Preheat the oven to 200 °C and spray a medium-sized ovenproof dish with non-stick spray. Scrub all the vegetables well and only peel the onions. Cut the vegetables into rough chunks and slices. Dip the sweet potato slices in lemon water to prevent discoloration and arrange in the ovenproof dish with the rest of the vegetables, herbs and garlic. Sprinkle with coarse salt and drizzle with generous amounts of olive oil. Bake for about two hours until the vegetables are tender and slightly crisp. Stir every 30 minutes to prevent the vegetables from burning. Add more olive oil if necessary. Cover the vegetables with a sheet of aluminium foil towards the end of the cooking time to prevent them from turning too dark. Cool slightly and serve hot. The vegetables are also delicious served at room temperature.

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