Super simple, this tasty roasted vegetables in oven recipe has very little work; it's one of those magical set and forget ones. I love cooking this after work, especially if I'm using my stove top for my other dishes at the same time. I deem this recipe super sustainable, because you can use as many spare vegetables as you like. I tend to buy up whatever's on special and cook it for dinner that night if I am being frugal. However, this recipe is delicious and it doesn't taste cheap at all. If you don't like some of the vegetables I used, use ones that you like instead.
- Red (purple) onion, 1-2
- Pumpkin, 0.5 if possible
- Zucchini, 2
- Carrots, 3
- Tomatoes, 2
- Olive oil
- Salt & Pepper
- Preheat oven to 200 degrees Celsius (fan-forced).
- Chop all vegetables.
- Lay vegetables out on the tray.
- Lightly add olive oil.
- After 20 mins or so, turn vegetables over.
- Bake for another 20-30 mins.
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