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Easy Roast Veggies for beginners - a recipe for all seasons

This slitghtly italian inspired recipe can be served as standalone dish,
Print Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 Brown or Portabellini mushrooms
  • 3 Bell peppers Mix of yellow and red. Cut into chunks and remove all seeds before roasting.
  • 2 Marrows Zucchini. Cut it half before roasting.
  • 1 Red onion Remove skin and cut into quarters.
  • 1 Brinjal Egg plant. Slice into 1cm thick slices.
  • 2 TBSP Olive oil Regular has higher smoke point, don't use extra virgin (better for salad dressings).
  • 2-4 Garlic cloves Skins removed
  • 1/4 cup Italian flat-leaf parlsey
  • 1/4 cup Balsamic vinegar

Method
 

  1. Preheat the oven to 180 degrees celcius
  2. Place all the vegetables on a flat roasting tray covered with aluminium foil. Drizzle over olive oil and coat all over with a pastry brush. Alternatively, toss all the veggies in olive oil in a separate bowl before placing on the tray.
    Easy roast veggies for beginners recipe
  3. Keep the garlic and parsley aside. Add the garlic halfway through the bake to prevent it from burning or crisping. The garlic should be mashable and golden brown.
    Easy roast veggies for beginners recipe
  4. After 25 minutes, remove the vegetables from the oven and allow to cool.
  5. Slice the vegetables to your desired size.
  6. Add the parsley and mix the vegetables together to distribute it evenly.
  7. Drizzle over Balsamic vinegar and serve.
    Easy roast veggies for beginners recipe

Notes

Cook's tip:
You can leave the mushrooms whole during roasting and chop them roughly once cooled before dressing.
Vegetables cook well in the airfryer on the veg setting - this is usually 180/190 degrees celcius for exactly 25 minutes. Remember that the smaller the vegetable or 'chunk', the faster it cooks – so it's best to pull out the basket at intervals and check for colour and softness.