A medley of fresh vegetables  infused with the flavours of olive oil and thyme. The vegetables  are oven roasted until tender. This versatile dish can be served as a side dish or as a main.


  • 1/2  butternut , deseeded and chopped into medium sized chunks.
  • 1 medium sized red bell pepper, cut into large pieces
  • 1 green bell pepper, roughly sliced
  • 2 large onions, cut into quarters
  • 2 sprigs of coarsely chopped celery
  • 3 large carrots, peeled and sliced thickly
  • 6 baby potatoes, cut into halves
  • 1 1/2 teaspoons mixed dried herbs (shop purchased)
  • 1 tablespoon olive oil
  • 4 cloves of garlic, peeled and roughly sliced
  • Salt to taste
  • 2 small sprigs of fresh thyme


  1. In a large mixing bowl combine all the vegetables together.
  2. Add in the olive oil, salt, dried herbs and thyme.
  3. Toss the vegetables to ensure an even coating of seasoning.
  4. Place the marinated vegetables into a greased oven proof  pan.
  5. Roast the vegetables on 180 degrees for 30-40 minutes until the carrots and potatoes are well cooked.
  6. Serve hot .