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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$2.10 per serve
(at time of publication)
Full ingredients list:
- 1 large sweet potato, chopped
- 2 potatoes, chopped
- 2 carrots, chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 2 red onions, cut into wedges
- 1 small eggplant, chopped
- 3 tablespoons olive oil
- 1 tablespoon chopped rosemary
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place vegetables into a large roasting tin, drizzle with oil, sprinkle with rosemary and toss to coat. Roast for 40 minutes, turning occasionally, until tender and golden.
Cut vegies into similar-sized pieces. The smaller the pieces, the quicker the vegies will cook.
About this recipe
First published: June 2011