My Roasted  Vegetables


100 ml Olive Oil
350 ml Water
2 Tbsp Tomato or Red Pepper Paste
1 tsp Rosemary
1 tsp Cumin
1 tsp Turmeric
1 tsp Chicken Spice
1/2 tsp Black Pepper

Lots of fresh vegetables of your choice such as potatoes, carrots, onions, peppers, zucchini, squash, mushrooms, garlic, beetroot…….

Preheat oven to 200c

Combine Oil, water, tomato paste and spices in a jug.
Chop all vegetables into 2cm chunks and scatter over a large deep baking tray. Pour over the “sauce” and toss the vegetables to ensure they are evenly coated. Bake in the oven for 45 minutes, turning the vegetables halfway through.

Serve with crusty bread, quinoa or bulgar

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