Oven-Roasted Vegetables
A tray of vegetables that fills the kitchen with the smell of garlic and herbs. The potatoes turn soft underneath while everything on top goes golden and sweet. Ridiculously easy, and just right next to a grain bowl or a slice of crusty bread.
🛒 Ingredients
6 servings
- 4 floury potatoes
- 3 courgettes (zucchini)
- 2 carrots
- 1/2 onion
- 10 green beans
- 6 garlic cloves
- 2 tbsp oil
- 1 level tsp salt
- 1 level tsp curry powder
- 1 dessertspoon basil
- 1 dessertspoon oregano
- 1/2 level tsp chilli flakes
- 3 dessertspoons olive oil
- 10 chives
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Directions
- 1
Heat the oven to 250 °C and lightly oil a large baking tray.
- 2
Peel the potatoes and slice them very thinly, about 5 mm. Set aside.
- 3
Wash the courgettes and cut into 1 cm rounds.
- 4
Peel the carrots and cut into 1 cm rounds.
- 5
Top and tail the green beans, then cut into 5 mm pieces.
- 6
Break the onion into petals and finely chop the garlic.
- 7
Warm the oil in a frying pan with the garlic; as soon as it smells fragrant and before it colours, take it off the heat.
- 8
In a large bowl, toss the vegetables with the salt, curry, chilli, basil and oregano.
- 9
Layer the potatoes over the base of the tray, cover with the courgettes, then scatter over the onion, beans and carrot. Drizzle with the olive oil and the fried garlic.
- 10
Cover with foil and bake for about 30 minutes, until the vegetables are tender.
💡 Chef's Tip
Keep the foil on for the first 20 minutes, then uncover so the vegetables can catch some colour. Ovens vary, so check with a knife — it should slide through the potatoes with no resistance.
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