Veggies in the Oven

• 4 whole Sweet Potatoes (medium To Large)
• 3 whole Carrots
• 2 whole Zucchini (dark Green)
• 2 whole Onions
• 2 whole Aubergines (Eggplants)
• 1 whole Tomato (big One)
• 1/2 stalks Leek
• 6 whole Baby Potatoes (unpeeled)
• 3 Tablespoons Virgin Olive Oil
• 1/2 teaspoons Salt
• Pepper To Taste
• 1 clove Garlic, Peeled
• 3 leaves Bay Leaf
• 1/2 liters Vegetable Stock

1. Preheat oven to 200 C (400 F).
2. Wash all the veggies and cut them into unsymmetrical cubes.
3. Leave aside the baby potatoes as you will keep them whole.
4. Take a large deep roasting pan and pour all the veggies in.
5. Pour the olive oil over the top and add salt and pepper and the garlic and bay leaves.
6. With a wooden spoon mix everything together then pour the stock over the top.
7. Cover the pan with a sheet of foil.
8. Put it into the oven and cook for 45 minutes at 200 C (400 F).
9. After the 45 minutes uncover and check to make sure they are tender and there is a nice thick liquid.
10. If not, cook for a bit longer with the cover off.
11. Serve warm!
12. Note: In case you dont have fresh made vegetable stock, you can use 1- 2 cubes of dry vegetable stock dissolved in a half liter of warm water.

sweet potatoes, carrots, zucchini, onions, tomato, stalks, potatoes, virgin olive oil, salt, pepper, clove garlic

Taken from tastykitchen.com/recipes/main-courses/veggies-in-the-oven/ (may not work)