Sides, Vegan, Vegetarian

Roasted Vegetables

Step 1 of 5

In a bowl, stir together butternut squash, sweet potato, courgettes, asparagus, peppers, onions, garlic, olive oil, herbs and seasoning. Toss to combine

Ingredients

350g sweet potato, cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, cut into 3
3 tbsp olive oil
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
To taste salt and freshly ground black pepper
To garnish fresh rosemary sprigs

Step 2 of 5

Turn unit ON. Select ROAST, set temperature to 190°C and set time to 30 minutes. Select START/ STOP to begin preheating

Ingredients

350g sweet potato, cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, cut into 3
3 tbsp olive oil
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
To taste salt and freshly ground black pepper
To garnish fresh rosemary sprigs

Step 3 of 5

Place vegetables on the oven tray in an even layer

Ingredients

350g sweet potato, cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, cut into 3
3 tbsp olive oil
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
To taste salt and freshly ground black pepper
To garnish fresh rosemary sprigs

Step 4 of 5

Once unit has preheated, place tray in oven and cook for 25-30 minutes. After 20 minutes add in the tomatoes and re-arrange vegetables if necessary

Ingredients

350g sweet potato, cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, cut into 3
3 tbsp olive oil
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
To taste salt and freshly ground black pepper
To garnish fresh rosemary sprigs

Step 5 of 5

When cooking is complete, serve sprinkled with fresh herbs

Ingredients

350g sweet potato, cut into 3cm chunks
250g courgettes, cut on slant 1cm thick
2-3 red or yellow peppers, deseeded and cut into thick slices
2 small red onions, peeled and halved
2 garlic cloves, peeled and crushed
1 bunch cherry vine tomatoes, cut into 3
3 tbsp olive oil
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
To taste salt and freshly ground black pepper
To garnish fresh rosemary sprigs

Sides, Vegan, Vegetarian

Roasted Vegetables

Recipe by Ninja Kitchen

Tip: Cooking Mode