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Thyme and garlic roasted vegetables

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings


  • 6 (260g) chat potatoes, quartered
  • 2 small zucchini, thickly sliced
  • 1 large red capsicum, thickly sliced
  • 1 large red onion, cut into wedges
  • 100g button mushrooms, halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 2 garlic cloves, crushed


  • 1
    Preheat oven to 220C/200C fan-forced. Line a roasting pan with baking paper. Place potato, zucchini, capsicum, onion, mushroom, oil, thyme and garlic in a large snap-lock bag. Seal. Shake to coat.
  • 2
    Arrange vegetables in prepared pan. Season with salt and pepper. Roast for 40 minutes or until potatoes are tender. Serve with lamb roast (see related recipe).

Source: taste.com.au


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