Project Description

Roasted Vegetables For The Soul


  • ½ butternut, cubed
  • 1 firm and fresh aubergine, cubed
  • 1 green, red or yellow pepper, cubed
  • 10 courgettes, sliced into rings
  • 6-8 mushrooms, halved
  • 1 onion, cut into quarters and pulled apart
  • 8 cloves garlic, skin on
  • 1 sprig rosemary, leaves removed from stem
  • 5 glugs extra virgin olive oil
  • 3 glugs balsamic vinegar
  • Salt and pepper

TIP: To ensure your veggies all cook at the same speed, make sure to cut them the same size.


  1. Preheat oven to 180°C.
  2. Place all cut veggies and the rosemary on a roasting tray, ensuring they have enough space to breathe. You want them to roast, not steam.
  3. Drizzle with olive oil and balsamic vinegar, season well, and toss.
  4. Place in preheated oven and cook for ± 20 minutes. Every now and then give veggies a shake to make sure they cook evenly.
  5. You know they’re cooked when the vegetables are soft and lightly browned.
  • Mix up your veg with couscous and feta to make a quick, tasty meal.
  • Spread cooled veggies on a bed of greens with freshly shaved parmesan cheese
  • Serve as a side with your Sunday roast
  • Great for adult lunchboxes
  • Stays happy in the fridge for up to 4 days
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