Aromatic roasted vegetables
Very easy to prepare and simply delicious. Using a ceramic dish helps to retains moisture which intensifies the flavours of the roasted vegetables.
Cooking Time: 60 mins
200 g potatoes cut into small pieces
1 medium sweet potato, peeled and cut into chips
1 large red pepper, cut into strips
2 medium onions, quartered
200 g butternut squash, peeled and chopped into large chunks
1 large courgette, cut into strips
1 tbls olive oil
100 ml vegetable stock
Bunch of rosemary and bay leaves
Mix all the vegetables together in your ceramic dish, including the herbs, and then stir in the olive oil and stock.
Place the ceramic dish in the oven at 180ºC fan (160˚C/Gas Mark 4 without fan). After 20 minutes reduce the heat to 160ºC/fan (140˚ C/Gas Mark 3 without fan), turn the vegetables and roast for a further 40 minutes or until crisp and golden. Season and serve.
If using a lidded casserole, you may not need any stock at all. Simply stir in the olive oil and cook for 50 minutes, then take the lid off, and bake uncovered for a further 15 minutes.
Remove the ceramic dish from the oven and take straight to the table, but remember to place it on a wooden board or a heat proof mat.
Try to wash the ceramic dish soon after use. Use hot water and a firm washing-up brush. Stubborn stains can be removed with a wooden spatula. Otherwise, leave to soak in warm water, with no washing up added.
Used for roasting: TIERRA NEGRA® OBLONG OVEN DISH (24 CM)