Roasted Veggies (RECIPE)

Roasted Veggies (RECIPE)

Ingredients

• 2 carrots
• 1 large eggplant
• 2 orange sweet potatoes
• 1 white sweet potato
• 2 zucchini’s
• 2 red onions
• 1 head of garlic
• 3 tablespoon extra virgin olive oil (Kasadrinos **FREE Bottle**)
• 2 sprigs of fresh Rosemary
• 2 teaspoon dried oregano
• 2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

• 1. Preheat oven to 180°C/350°F
• 2. Cut all vegetables into similar sized pieces. I personally like to leave all the skins on all the vegetables, you can peel the carrots and potatoes if you like (refer to tips on how to cut some of the vegetables)
• 3. Once all vegetables are cut, place them on an oven tray lined with baking paper
• 4. Add the rosemary, oregano, garlic powder, salt and pepper and sprinkle evenly all over the vegetables
• 5. Drizzle over olive oil to lightly coat the vegetables
• 6. Once oiled, then add (any Seasoning) and place the tray into the oven to cook
• 7. Remove from oven after 35-45 minutes once all vegetables are cooked to your liking
• 8. Enjoy your beautifully oven roasted vegetables and keep the leftovers in the fridge ready to add to your meals and lunches throughout the week.

Enjoy!!

Servings : 8
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish

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