ROASTED VEGGIES


ROASTED VEGGIES
2 carrots, cut in rings
2 baby marrows, cut in rings
1 large onion, peeled and sliced in quarters
½ punnet button mushrooms
3 cloves of garlic, sliced
15 cherry tomatoes, quartered
1 sliced butternut, peeled and cubed
100 ml olive oil
10 ml mixed herbs
5 ml salt
5 ml black pepper
Mix together oil, herbs, salt and pepper. Pour over the veggies and toss together until all veggies are covered.
Place in a single layer on a baking tray and bake until crisp and tender for about 15 min at 180°C in a pre-heated oven.
Recipe and photo: Wilma Josey Venter