Herb Roast Vegetables

This recipe is a brilliant side dish to any main course. It is also so easy that you can leave it in the oven and forget all about it till its ready to eat.

I love the colors in this dish and it can take just about any vegetable and turn it into something delicious.


Mixed Vegetables (10 florets Broccoli,  2 Bell Peppers, one red and one yellow, 10 cherry tomatoes)

4-5 Cloves Garlic (whole, unpeeled)

2 Teaspoons Oregano

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

1 Tablespoon balsamic vinegar


Grease a baking tray with 1 teaspoon of olive oil. Arrange all the vegetables on the tray. Sprinkle oregano, salt and pepper. Place a few garlic cloves under the vegetables, drizzle with olive oil. Now grill on high in a preheated oven at 250 degrees centigrade for 25 mins till the vegetables are all lightly charred. Serve hot or cold with a drizzle of balsamic vinegar. Toss well before serving.

You may use other vegetables such as sliced Zucchini, Eggplant, Onions, Asparagus etc..


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