How To Make Roasted Vegetables

Roasting veg is a quick way to rustle up a topping for pasta, cous-cous or rice. You can roast pretty much any veg that are in season, and if you don't use them all at once they keep well in the fridge, covered, for 2-3 days.

You can also store the prepared, uncooked vegetables in the fridge for 1-2 days, covered in clingflim or sealed in a plastic bag.

We show a simple Mediterranean selection of red and yellow peppers, aubergine and red onion. You could add courgettes (zucchini), mushrooms and tomato to this combination.

Other vegetables that are good for roasting include roots like potatoes, parsnip, turnip, swede (rutabaga), carrots. Butternut squash roast beautifully, or try sweet potatoes or celeriac.

Follow the step-by-step pictures below.

First, choose your vegetables. The best approach is always to use seasonal vegetables.

Wash any veg that will be used unpeeled, remove core and seeds from peppers and cut the veg into similar-sized chunks. Place the vegetables in a bowl. Pour over 2-3 tbsp olive oil mixed with 1 tsp dried herbs, or chopped fresh herbs. Turn the the chunks with your hands to coat them in the oil.

Preheat the oven to 180C/gas 4/350F. Spread the vegetables out in a single layer on one or more baking trays. If you have some pieces that are smaller than others, put them on a separate tray and cook for a shorter time - they burn easily. Roast for around 20 minutes - the time depends on the thickness of the chunks.

Test for tenderness with the point of a knife. Root vegetables may take a little longer, but check frequently to avoid scorching. Allow to cool slightly before using in recipes.

When you've made your roast veg, try using them in one of our roasted vegetable recipes:
Mediterranean Vegetables with Couscous
Pasta with Roasted Fennel and Zucchini
Salad of Roast Carrots and Beetroot