Lunch · Meal Ideas · Supper · Tips

Crunchy Roasted Vegetables

Prepping always seems to be a nightmare for me! So yesterday I decided to chop all my veg up and make some roasted veggies to last for the week. I basically got all my favorite veggies put them into one big tray and into the oven they went. These roasted veggies tasted amazing! After making them I just popped them into the fridge and will use them for lunch/supper or even to snack on!

 

Ingredients:IMG_20170131_201904_075.jpg

 

  • Butternut
  • Carrots
  • Peppers
  • Beetroot
  • Cauliflower
  • Broccoli
  • Marrows
  • Olive Oil
  • Mixed Herbs
  • Fresh Thyme

 

Method:

Cut all veggies up into chunks and place onto baking tray. Drizzle with olive oil and season with mixed herbs and some fresh thyme.

Leave in the oven on 220°C for 30mins. Then grill for and extra 10mins. Note that everyone’s oven works differently so just check if you need to increase or minimize your baking time.

Ps: If you want the veggies to go quick, boil them for 5 mins in the microwave and then put them into the oven. I used a cake tester to check how soft they are.

Enjoy 🙂

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