Use any vegetables you like for this recipe – root vegetables always roast up well, but don’t forget about cauliflower, cabbage, fennel, beetroot and zucchini – that will add colour and nutrients to your platter. Any leftovers can be turned into my Bubble and squeak cakes with a fried egg and red onion gravy.
Pre-heat oven to 180’C
Peel and chop vegetables in to bite sized pieces (if your vegetables are organic, then just give them a scrub and keep the skin on)
Cover with cooking fat, za’tar or dukkah and season with sea salt
Roast for 35-40 minutes or until all tender and starting to caramelise
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