Roast Vegetable Medley

Roasting vegetables often brings out a whole new flavour experience, resulting in sweet tasting vegetables fit for any table and any meal. All you need is a suitable roasting pan and vegetables of your choice!

Ingredients:

Shallots, peeled and left whole

Garlic cloves, unpeeled, whole

Cherry Tomatoes

Potatoes

1 Lemon quartered

Red pepper thinly sliced

Fresh thyme

Garlic Fry Light

Salt and fresh ground black pepper

We have purposely not mentioned quantities, you can use as little or as much of each ingredient as you with, just use whatever you need to suit how many eating!

Method:

• Preheat oven to Gas Mark 6 / 200 degrees Electric
• Peel and par boil the potatoes, rinse and leave in cold water until needed.
• Peel shallots and pop into roasting tray along with the garlic cloves and cherry tomatoes.
  
• Cut the potatoes into quarters, and add to the tray. 
• Season well with salt and pepper.
• Place lemon quarters in among the vegetables, add the thyme and then spray with the garlic fry light and cover until ready to cook!
• When oven is hot, place the vegetables onto a mid shelf and cook for about 1 hour 15 minutes.
• After 30 minutes, add the sliced red pepper.
• Vegetables are done when the potatoes are nice and golden, everything else will be done as well!
• This is a great way to cook vegetable, and often means fussy eaters will actually eat them! Try different combinations of vegetables as well, this is a very versatile recipe!