Roasted vegetables

Judge quantity per person

1. Parsnips
2. Carrots
3. Leek
4. Tomato
5. Courgettes
6. Onion
7. Olive oil

Equipment

1. Large plastic bag, a freezer bag is good for this
2. Large oven dish

1. Prepare your vegetables, clean and scrap if necessary then dry off with a kitchen towel
2. Place all vegetables in the bag and drizzle with olive oil
3. Add some mixed herbs then twist the bag closed and shake the contents so that all the vegetables are covered with the oil.
4. Pour the vegetables onto a roasting pan and place into a preheated oven (electric mark 190-200c) and roast until start to turn golden brown.

Top tips

1. The more herbs you add the more flavour you savour in the finished work.
2. The more time you cook the vegetables, the more the flavour it preserved.