Ingredients:
☐ ½ medium Butternut Pumpkin (approx. 500g) see note
☐ 1 medium Eggplant (Aubergine), approx. 320-350g
☐ 2 large Zucchini (Courgette)350
☐ 1 large Red Capsicum (180g)
☐ 1 large Yellow Capsicum (180g)
☐ 2-3 (125g) Portobello Mushrooms, stalks removed & brushed
☐ 2 Red Onions, cut into wedges
☐ 50g Garlic Cloves, optional see note
☐ 1tbsp Olive Oil
☐ 1 tbsp Mixed Herbs or Herbs du Province
Method:
- Pre-heat the oven to 180oC.
- Prepare vegetables – Chop all vegetables into roughly the same size, except the garlic cloves and place in a large bowl or container. Sprinkle with herbs and drizzle oil over, mix to coat all vegetables. I use the same bag or container I’m going to store them in after they’re roasted.
- Spread over one or two large sheet-pans.
- Put in the oven for 20 minutes, use an egg flip to turn the vegetables over (as best you can), and return to the oven for a further 20 minutes.
- Scoop the veg into the same bag or container used in step 2 (above), leave it on the kitchen bench to cool, then seal the bag (making sure you remove all the air first) or put a lid on the container and pop into the freezer.
- When you want to serve some up, take out the number of servings you require and fry in a frying pan until defrosted and warmed through, no further oil is necessary. Great served with lamb skewers or lamb backstrap.
Note:
- You can buy diced pumpkin or dice it yourself. For butternut pumpkin, skin can be left on as it is usually quite thin, just make sure you wash it first.
- Loose garlic cloves can be bought prepacked from a lot of supermarkets, you just need to peel them. Or you can buy bottled, peeled garlic cloves in brine at some deli’s and fruit shops – rinse them under cold water.
