Flavoured with flecks of dried chilli and masses of fragrant oregano, a huge batch of roasted veggies is one of the best things to batch cook over the weekend so that you can make five quick and easy weekday lunches during lockdown; Veggie Soup, Pasta Salad, Chickpea and Feta Salad, Stir-Fry and a Pesto Sarnie. You can use any veggies you have in the fridge, the below is just a guideline.
Method
- Preheat the oven to 200 fan. Divide the vegetables between two roasting trays and drizzle half the oil over easy one. Scatter over the chilli, oregano and a really good pinch of salt. Toss together and roast for 35-40 minutes or until cooked through and tender.
Ingredients
For the veggies
2 courgettes, roughly chopped
2 red onions, roughly chopped
2 aubergines, roughly chopped
2 red peppers, roughly chopped
2 yellow peppers, roughly chopped
1 bulb fennel, roughly chopped
6 cloves garlic
6 tbsp olive oil
2 tsp dried chilli flakes
4 tsp dried oregano
Salt
