Oven Roasted Vegetables With Rosemary,bay Leaves And Garlic

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb salad potatoes, cut into 2-inch chunks
• 1 lb butternut squash, seeded and cut into wedges
• 6 small red onions, quartered
• 4 tablespoons extra virgin olive oil
• 8 cloves garlic, unpeeled
• 2 red romano bell peppers, seeded and cut into chunks (long ones)
• 4 sprigs rosemary
• 4 sprigs bay leaves
• sea salt

Recipe

• 1 preheat oven to 200*c 425*f.
• 2 bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
• 3 drain, then put ina large baking tin.
• 4 add the squash, onions and 2 tbs of the oil.
• 5 toss to coat, then roast in the oven for 10 minutes.
• 6 add 1 extra tbs oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
• 7 roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
• 8 turn the vegetables occasionally until they are all tender and the edges are slightly charred.
• 9 train the remaining oil over the top, then serve.