Oven roasted vegetables

Moushira Abdel-Malek , Tuesday 30 Mar 2021

Oven roasted vegetables
Oven roasted vegetables

Serves 4



3 large carrots (peeled, sliced)

3 large zucchini (sliced)

2 cups mushroom (halved)

2 red onions (peeled, quartered)

2 medium potatoes (skin-on, chopped)

1 large each:  red and yellow capsicum (seeded, chopped)

2 tbsp extra virgin olive

Salt + pepper + herbes de Provençe 



Preheat oven to 200 degrees C.  Arrange prepared vegetables on the base of a baking tin; in one layer.  Drizzle oil.  Season by sprinkling with the fingers.  Toss until well coated.  Roast in the oven for approximately 30 minutes; or until tender to your taste; stirring once about halfway the cooking time.  Transfer to a serving bowl or dish, then serve.  


*A version of this article appears in print in the 1 April, 2021 edition of Al-Ahram Weekly

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