Oven Roasted Vegetables

Preparation Time 10 minutes
Cooking Time 30 – 40 minutes
Standing/Marinating 0 minutes
Serves 8 portions
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


  1. 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.
  2. 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.
  3. Plate on a platter for serving and keep warm.