Roasted vegetables
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35
Serves:     people
Notes from Anna
  • Make this a comforting winter warmer by substituting the courgettes with butternut squash. Roast vegetables are so easy because after the quick prep they all go in the same pan.
 

INGREDIENTS

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INSTRUCTIONS

  1. TURN THE OVEN ON TO 190˚C/170˚C fan/Gas 5
  2. Wash the thyme and strip the leaves. Squeeze the lemon.
  3. In a jug, make the marinade by combining the oil, lemon juice, thyme leaves, a large pinch of salt and a generous grind of black pepper. Mix well and set aside.
  4. Peel and bash the garlic. Wash the courgettes, top and tail them and slice thinly lengthways. Peel the onions and cut into quarters. Wash and thinly slice the fennel bulbs.
  5. Tip the vegetables into a roasting dish and pour over the marinade. Stir to coat and roast for 25 minutes.

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