Slow Cooked Delicious Roast Ve

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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

Prep

10min

Cook

30min

Smash the garlic and slice the peppers and onions into half moons.

Cut the courgette and aubergine into bitesize pieces. Peel the parsnips and carrots and cut to bitesize pieces.

Remove the outer layers of the fennel and cut into half.

Put some vegetable oil in a large frying pan and add all the chopped vegetables.

Add the salt, lots of pepper and mixed herbs and stir. Put into a preheated oven and roast on high heat (200C).

When the tips are well browned, mix the vegetables and roast again. When nicely browned all over, they're ready.

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