Garlic & Herb Roast Vegetables

This can be eaten hot or cold. I served it with different salads (see our recipe for Yoghurt & Cucumber Salad). Or it makes a great side for meat and fish. You can use whatever veg you like.

Ingredients:

Yorkshire Rapeseed Oil with Garlic or Extra Virgin Olive Oil with Garlic

Courgette (sliced) (I used a yellow one but green will work just as well.)

Red bell peppers (thinly sliced)

Orange or yellow bell peppers (thinly sliced)

Garlic (sliced or whole peeled cloves)

Italian Herbs

Salt

Method:

1. Preheat the oven to fan 180C.
2. Put all the veg in a roasting tin and sprinkle with herbs and a very light sprinkling of salt.
3. Drizzle with garlic oil and toss to coat everything. It should look greasy with oil but it doesn’t need to be swimming in it. 
4. Put the veg in the oven and roast for 30-40mins or until soft and sweet.