Italian style roasted vegetables
From the November 2011 issue.
Verdure arrosto all’Italiana
Serves 6
100ml olive oil
1 onion
500g kipfler potatoes
500g zucchini
500g roma tomatoes
4 garlic cloves
4 branches rosemary
1 tbsp dried oregano
Cracked black pepper
Salt
Pre heat oven to 180°C. Cut the onion in half, then into thirds. Chop the garlic. Peel the potatoes and cut on a 45 degree angle into three. Top and tail the zucchini and cut into 5mm slices. Core the tomatoes and cut in half, squeeze out the seeds and juice. Next, mix all the vegetables and herbs together with the olive oil and season with salt and pepper. Pour into a baking dish and cook in the oven for 25 to 30 minutes, until the potatoes are coloured and cooked through.
