May 13, 2016

Fabulous Friday Flavour: Roasted Vegetable Medley

Got some bell peppers, broccoli, taters, carrots, onions and some herbs to spare?

Then you’ll be on your way to making one of the easiest roasted vegetable dish ever. This is one easy-peasy recipe that is oh.so.simple.to.make, you can do this while being blindfolded!

All done in 5 steps.

Roasted Vegetable Medley
Serves 6
Healthy dose of vegetable medley oven-baked with herbs
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 bell pepper, cut-up
  2. 2 carrots, cubed
  3. 1 head of broccoli
  4. 3-4 potatoes cubed
  5. 1 large red onions, sliced
  6. 1 tbsp dried basil
  7. 3-4 leaves of fresh sage
  8. sprigs of lemon thyme
  9. 2 stalks of rosemary
  10. 1 cube of chicken stock, dissolve in 1 cup of hot water
  11. Pepper to taste
Instructions
  1. Heat up oven
  2. Mix all the vegetables and onions up together with the herbs and pepper
  3. Pour chicken stock all over. Mix well
  4. Cover it up with aluminium foil and poke holes all over it
  5. Bake in the oven till the taters and carrots are a little soft
  6. Done!
Notes
  1. To soften the taters and carrots faster, put them in the microwave oven for 5 minutes and then mix in with all the vegetables before baking.
Grubbs n Critters http://grubbsncritters.com/
This veg dish is not only bursting with colours but flavours as well. Never under-estimate the use of the herbs. They are great to have around! This is probably one of the healthiest dishes I have made in a long time.

Always a hit for home-gathering with friends.


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Comments
  1. I am making this, using veggie stock though! Thanks! May add cherry tomatos for one more color!

    • Oh yes! Veggie stock would definitely work, Lisa. Tomatoes are good too. It’s all healthy!

  2. Great recipe! I love the idea of roasted vegetable medley for lunch, thanks for sharing Ann!

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