Meals and Courses

  • 1 red onion, roughly chopped
  • 4 carrots, roughly chopped
  • 1 red pepper, cored, deseeded and cut into large pieces
  • 1 sweet potato, peeled and cut into even-sized pieces
  • 400 g (13 oz) courgettes, peeled and cut into even-sized pieces
  • 1 butternut squash, about 1 kg (2 lb), peeled, deseeded and cut into chunks
  • 2 tablespoons olive oil, plus extra to drizzle
  • 150 ml (¼ pint) balsamic vinegar
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 75 g (3 oz) rocket
  • salt and pepper

Put all the vegetables in a roasting tin and coat well with the oil and balsamic vinegar and add the herbs. Season to taste with salt and pepper and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 30 minutes until they are cooked and slightly crispy.

Remove the vegetables from the oven, allow to cool slightly, then toss with the rocket. Drizzle with olive oil, check the seasoning and serve.

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