Roasted vegetables

Ingredients

1 red onion

1 courgette

2 tomatoes

1 pepper

1 clove of garlic

Spray oil

Equipment

Chopping board, knife, measuring spoon, oven dish.

Method

1. Preheat the oven to 200ºC or gas mark 6.

2. Prepare the vegetables:

  • peel the onion and cut into wedges;
  • top, tail and slice the courgette;
  • halve the tomatoes;
  • deseed and thickly slice the pepper;
  • peel and crush the garlic.

3. Place the vegetables and garlic in an oven proof dish and spray with oil

4. Roast for 20-30 minutes.

Top tips:

  • Be creative and use different types of vegetables, why not try: beetroot, celeriac or fennel?
  • Add a kick and pop-in a few slices of red chilli.
  • Use left-over roasted vegetables to make a soup (make up some stock with hot water; blend the vegetable with stock; reheat and serve – simple!)

Food skills:

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Peel
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Cut, Chop, Slice, Dice & Trim
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Roast
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