Tarragon and Lemon Roasted Vegetables
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 500g butternut squash, peeled and deseeded
- 2 small red onions, peeled
- 2 red peppers, halved and deseeded
- 2 courgettes, trimmed and sliced
- 1 bulb of garlic, broken into cloves
- 2 tbsp olive oil
- zest and juice of 1 lemon
- salt and freshly ground black pepper
- 3 tbsp chopped fresh tarragon
- 3 tbsp snipped fresh chives
Method
-
1
Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
-
2
Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
-
3
Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
-
PER SERVING: 6.3 FAT (Excluding extras)
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Tarragon and Lemon Roasted Vegetables was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g butternut squash, peeled and deseeded
- 2 small red onions, peeled
- 2 red peppers, halved and deseeded
- 2 courgettes, trimmed and sliced
- 1 bulb of garlic, broken into cloves
- 2 tbsp olive oil
- zest and juice of 1 lemon
- salt and freshly ground black pepper
- 3 tbsp chopped fresh tarragon
- 3 tbsp snipped fresh chives
-
1
Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
-
2
Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
-
3
Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
PER SERVING: 6.3 FAT (Excluding extras)
Tarragon and Lemon Roasted Vegetables was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
