Mediterranean Roast Vegetables
Instructions:
- 2 yellow peppers
- 2 red peppers
- 3 or 4 parsnips
- 3 or 4 carrots
- half a cup of sunflower oil
- 3 cloves of garlic
- a good handful of basil
- Sea salt
- Cut the peppers into chunks and scrape and do the same with the carrots and parsnips.
- Crush the garlic and tear the basil. Mix into the oil.
- Thoroughly coat the vegetables in the oil mixture and place on a roasting tray.
- Sprinkle with seasalt and roast for about half to three quarters of an hour at 190C/380F.
- Lovely as an accompaniment to main dishes such as nut roast, baked potatoes and casseroles.