Roasted Veg
- 2 whole potatoes diced ~8mm3
- 1 whole parsnips hopped in half longways then slice it longways also around 5mm thick
- 1 whole zucchini diced ~ 10mm3
- 1 scoop mushrooms, button I've got small button ones so i put them in whole.
- 2 whole onions diced ~ 15mm3 (then break them up a little to add some variety)
- 1 whole sweet bell peppers Yellow pepper. Don't bother chopping the pepper, just tear it open, remove the seeds and rip it into several large pieces.
- 2 whole pita bread torn into large strips
- Pre heat the oven to Gas Mark 6.
- The only thing which takes some practice is how long things take to cook, the smaller you chop them the quicker they will cook.
- So you want to make the slowest-cooking things smallest.
- In this particular mix the potatos take far longer to cook than anything else, so chop them first.
- Put them in a bowl (with a dollop of margarine and a little garlic powder/puree if you fancy) and microwave them for 5 minutes to give them a heaad start.
- Meanwhile chop everything else, add them to a deep baking tray and drizzle some olive oil on top.
- Add some salt and pepper and get your hands greasy mixing it all up and put it in the oven.
- Once the potatos are done in the microwave add them on top.
- Keep an eye on it, check it every 20minutes or so and stir it around a little.
- It should take about an hour.
- For the last 5 minutes or so, put the pita bread on top to warm up and soak up a little of the flavour.
- When it's done, spoon it in to a bowl and serve with the pita and a fork.
potatoes, then, zucchini, mushrooms, onions, sweet bell peppers, pita bread
Taken from recipeland.com/recipe/v/roasted-veg-52061 (may not work)