Oven Roasted Vegetables
|Preparation Time||10 minutes|
|Cooking Time||30 – 40 minutes|
|1 bunch baby leeks, washed and sliced||4 large courgettes, sliced|
|1 packet mini tomatoes||a pinch of rosemary|
|300g baby carrots, sliced||a pinch of thyme|
|300g pearl onions||a pinch of oregano|
|300g baby potatoes||3 garlic cloves|
- Wash the potatoes and boil them with the skin on. When cooked, add chopped herbs and a little salt and olive oil and break up with a fork. Sprinkle with coarse salt, olive oil and rosemary. Place them in a grilling pan and cook until golden brown.
- Arrange the remaining vegetables on a grilling pan and add a little oil. Sprinkle with salt, black pepper, thyme and oregano and place in the oven until they just start browning. This process releases the sugars in the vegetables.
- Plate on a platter for serving and keep warm.