Slow Cooked Delicious Roast Vegetables

Just chop the vegetables and pop in the oven for a truly natural flavour.

Recipe By: SuzukiSashimi (https://cookbuzz.com/kitchen/30)
Serves 6 Prep: 10 min Cook: 30 min

Ingredients

Garlic 1 clove
Peppers (any colour) 3
Onions 1-2
Courgette (large) 1
Aubergine (large) 1
Fennel bulbs 2
Carrots 1-2
Parsnips 1-2
Salt as required
Pepper as required
Mixed herbs as required

Method

1
Smash the garlic and slice the peppers and onions into half moons.
2
Cut the courgette and aubergine into bitesize pieces. Peel the parsnips and carrots and cut to bitesize pieces.
3
Remove the outer layers of the fennel and cut into half.
4
Put some vegetable oil in a large frying pan and add all the chopped vegetables.
5
Add the salt, lots of pepper and mixed herbs and stir. Put into a preheated oven and roast on high heat (200C).
6
When the tips are well browned, mix the vegetables and roast again. When nicely browned all over, they're ready.

Tips & Note

You can use your favourite vegetables to be served alongside a main roast, or with some pasta or in a salad - there are so many ways to enjoy these tasty vegetables.

Slow Cooked Delicious Roast Vegetables

Just chop the vegetables and pop in the oven for a truly natural flavour.

Recipe By: SuzukiSashimi (https://cookbuzz.com/kitchen/30)

Serves 6

Prep: 10 min

Cook: 30 min

Ingredients

Garlic 1 clove
Peppers (any colour) 3
Onions 1-2
Courgette (large) 1
Aubergine (large) 1
Fennel bulbs 2
Carrots 1-2
Parsnips 1-2
Salt as required
Pepper as required
Mixed herbs as required

Slow Cooked Delicious Roast Vegetables

Recipe ID :1137 Posted on 16 SEP 2015

Serves 6

Prep 10min
Cook 30min
views 2,575
printed 86

saved 6

Just chop the vegetables and pop in the oven for a truly natural flavour.

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Ingredients

Print Ingredients Email Ingredients
1 clove
3
1-2
1
1
2
1-2
1-2
as required
as required
as required

Method

Prep
10min
Cook
30min
1
Smash the garlic and slice the peppers and onions into half moons.
2
Cut the courgette and aubergine into bitesize pieces. Peel the parsnips and carrots and cut to bitesize pieces.
3
Remove the outer layers of the fennel and cut into half.
4
Put some vegetable oil in a large frying pan and add all the chopped vegetables.
5
Add the salt, lots of pepper and mixed herbs and stir. Put into a preheated oven and roast on high heat (200C).
6
When the tips are well browned, mix the vegetables and roast again. When nicely browned all over, they're ready.

Tips & Note

You can use your favourite vegetables to be served alongside a main roast, or with some pasta or in a salad - there are so many ways to enjoy these tasty vegetables.

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SuzukiSashimi
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SUZUKISASHIMI
Step into my kitchen!
Just chop the vegetables and pop in the oven for a truly natural flavour.
Garlic, Peppers (any colour), Onions, Courgette (large), Aubergine (large), Fennel bulbs, Carrots, Parsnips, Salt, Pepper, Mixed herbs
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Portobello mushrooms, Onion, Tomatoes, Garlic, Parsley, Olive oil, White wine vinegar, Salt, Pepper
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It tastes like a mix of banana and sweet potato - just fry and serve as a snack or enjoy with drinks.
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A perfect drink for a hot summer, non-alcoholic and refreshing.
Mint, Lime, Lemonade, Ice
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Cucumber, Wakame seaweed (dried), Salt, Small tinned tuna, Ginger, Rice vinegar, Sugar, Sesame oil, Sesame seeds
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Red wine, Sugar, Cloves, Cinammon sticks, Nutmeg, Orange slices
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