Roasted summer vegetables

roasted summer vegetables

roasted summer vegetables

Let’s blog something healthy for a change… I love roasted vegetables! And this dish is really straightforward, pleasant to look at and also very tasty. Ideal as a side dish for a barbeque, a quiche, grilled fish or whatever takes your fancy. I let it cool right down and served it at room temperature. I think the flavours develop even more. The inspiration came from Jamie Oliver. Feel free to add/take away any veggies you want: courgettes, butternut squash, asparagus, aubergines, etc. I have made it twice already  in the last couple of weeks, varying the veggies combination. Lovely both times!


2 red onions, sliced

approx. 20 cherry tomatoes (whole)

2 small sweet potatoes, cubed into bitesize pieces

3 peppers

1 tablespoon crushed coriander seeds

4-5 cloves of garlic, left whole but bashed

I tbsp chopped rosemary

salt and pepper

3 tablespoons olive oil


Combine your chopped veggies with all the other ingredients. Put on a large baking tray and roast in the oven for approx. 45 minutes at 200 degrees.

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1 Response to “Roasted summer vegetables”

  • Uhm, tornata da una vacanzina, apro il frigo e accendo subito il forno (le verdure non saranno le stesse, ma il concetto sarà rispettato). Mi ricordo che una volta avevi messo anche un cucchiaino di miele, sbaglio? Anche nelle nostre librerie italiane il bel Jamie impazza! 😉

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