Serves Approximately 4
2 garlic cloves, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1 Preheat the oven to 250ºC (500ºF/Gas 9).
2 Peel and chop your vegetables into chunks or wedges and place in a large bowl.
3 Put all the dressing ingredients in a jar.
4 Screw the lid on tightly, shake well, then pour over the vegetables.
5 Toss the vegetables well, making sure they are evenly coated in the dressing.
6 Spread the vegetables in a large roasting tin and season with sea salt and freshly ground black pepper.
7 Roast for 35-40 minutes, or until the vegetables are tender, browned and crispy, turning and basting them halfway through.
8 Transfer to a warmed platter to serve
The Carousel thanks ‘supercharged food’ for this recipe.