Vegetables Roasted in Olive Oil

Roasting vegetables in olive oil is a simple, delicious way to bring out their natural sweetness and enhance their flavours. Here’s a basic recipe for Roasted Vegetables in Olive Oil:

Ingredients:

• Assorted vegetables (e.g., carrots, bell peppers, sprouts, zucchini, eggplant, sweet potatoes, onions, and tomatoes)
• 3-4 tablespoons extra virgin olive oil
• 2-3 garlic cloves, minced (optional)
• 1-2 teaspoons dried herbs (e.g., rosemary, thyme, oregano, or Italian seasoning)
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish – e.g., thyme, rosemary, parsley or basil)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 200°C (400°F).
2. Prepare the Vegetables:
   • Wash and peel (if necessary) your vegetables. Cut them into even-sized pieces, ensuring they are roughly the same size for uniform cooking.
   • For root vegetables like carrots and sweet potatoes, slice them into thicker pieces. For softer vegetables like zucchini or bell peppers, cut them into slightly smaller chunks.
3. Toss with Olive Oil and Seasoning:
   • In a large mixing bowl, toss the chopped vegetables with olive oil, garlic, and your chosen herbs (rosemary, thyme, or oregano work especially well).
   • Season with salt and pepper to taste. Make sure the vegetables are evenly coated with the olive oil and seasoning.
4. Roast the Vegetables:
   • Spread the vegetables out evenly on a baking sheet, making sure they are not overcrowded. This helps them roast evenly and become slightly caramelised.
   • Roast in the preheated oven for 25-40 minutes, depending on the type and size of the vegetables. Stir halfway through the cooking time to ensure they roast evenly and get a golden-brown colour.
   • For added caramelisation and flavour, you can broil the vegetables for the last 2-3 minutes, but be sure to keep an eye on them.
5. Serve:
   • Once the vegetables are tender and lightly browned, remove them from the oven.
   • Garnish with fresh herbs like chopped parsley or basil and serve with a squeeze of lemon for extra freshness.

Serving Suggestions:

• This roasted vegetable dish is great on its own as a side dish, or it can be added to salads, grain bowls, or served alongside roasted meats or fish. You can also pair it with some extra virgin olive oil drizzled on top for added richness.