Roasted Vegetables

If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.

I love to roast a load of veggies to add to meals and keep the roasted veg in wither the fridge or freezer.

A Zero Waste Life. Roasted Vegetables

Roasted Vegetables

Equipment

-Roasting tray (I use a cast iron pan as I don’t own a roasting tray)

Ingredients

-Mixed vegetables. If you are using a vegetable box delivery scheme, roast any vegetable you’d rather not eat raw and the potatoes. If you are buying your own, root vegetables are a good choice for this recipe. These things include potatoes, carrots, beetroots etc.

-Olive oil

-Salt

-Pepper

Instructions

  1. Wash and chop your vegetables.

  2. Place your vegetables onto a roasting tray and drizzle with approximately a tablespoon of olive oil.

  3. Toss vegetables in the oil, with wither a spoon, or by shaking the tray. Season with salt, pepper and mixed herbs or cumin, if you desire.

  4. Roast for 20 minutes at 200°C

  5. Check vegetables, roast for another 10 minutes, if they are not yet at your desired tenderness

A Zero Waste Life. Roast Vegetables

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #azerowastelife!

This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.