This easy-to-follow recipe for seasonal roasted vegetables using 4 or less ingredients is for busy people who want fantastic food - fast!


  • 1 cup cold pressed macadamia oil

  • 1.5 tsp oregano powder

  • 3 cups of vegies of your choice (whole mushrooms; diced sweet potatoes; capsicum cut into 4 with seeds removed; topped and tailed zucchini; carrots sliced down the middle and halved; squash sliced in half; whole beans; onions halved etc)


  • 1.

    Preheat oven to 180C. Place vegetables on a baking tray. Coat in the oil and bake until cooked.

  • 2.

    Remove from tray and add to serving plate.

  • 3.

    Combine 1 tsp sea salt and oregano and sprinkle over warm roasted vegetables.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 243kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 2g
  • Sodium 2mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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