What’s Cooking? … Simple Slow Roasted Vegetables
This is something I can and do make for any occasion including Christmas. It is easy and quick to prepare and great for the vegetarians in your family. Even if you are making a roasted meat this dish can be prepared separately with lots of colour and caramelisation. When you are short of time using sweet potatoes is great. Don’t peel them, just wash trim and cut.
These vegetables definitely benefit from a slower cooking. They are soft and tasty with the flavours nicely concentrated.
This is how I do it.
Red and Green Capsicum
Red and Brown Onions
Dried Oregano at least 1 tablespoon
Salt and plenty of freshly ground pepper
2-3 tablespoons Extra Virgin Olive Oil
Set oven to 150 degrees Celsius. Wash the sweet potatoes and trim any blemishes. Cut into equal size portions. Peel and quarter the onions. Wash the capsicums and cut into even sized pieces. Put all the vegetables into a roasting pan.
Coat with the olive oil, oregano and seasoning.
Put into the oven and bake for approximately 1 hour and 40 minutes or until the vegetables are tender to touch.
Serve with Simple Slow Roasted Chicken, green vegetables of your choice and a crusty whole grain roll.