roasted vegetables

Again, I have my friend SC to thank for the "birth" of this dish. When SC came to our home on 8 August 2009 carrying her portable roaster, we had so much fun baking the marinated chicken, marinated pork ribs and marinated salmon that her godmother gave her. We also had a lot of fun using her roaster to bake other dishes that we created on the spur of the moment.

If you do not have a roaster, fret not. It functions like an oven and as such, you can use your convection oven instead.

As we had additional vegetables from our grocery trip, we decided to cut the vegetables into large pieces. I tossed the vegetables in a simple marinade and placed them in a baking pan that was lined with aluminium foil. Into the roaster went the vegetables and what came out were delicious roasted vegetables.

INGREDIENTS


carrot
corn
peas
russet potatoes
tomatoes
green capsicum
yellow capsicum
red capsicum
assorted fresh mushrooms
olive oil
freshly grated sea salt
freshly grated mixed peppercorn
freshly squeezed lemon juice
red cooking wine

METHOD

1. Cut all the vegetables into large pieces.

2. Toss the vegetables with the olive oil, sea salt, mixed peppercorn, lemon juice and red cooking wine.

3. Place the vegetables in a roasting pan (or any cake pan, for that matter) that has been lined with aluminium foil.

4. Bake the vegetables at 230 degrees celsius for 15 minutes.

5. Remove the pan from the oven, stir the vegetables and return the pan to the oven to bake at 230 degrees celsius for another 15 minutes.