Saturday, April 05, 2014

Roasted Vegetables

Preheat oven at 200 degree celsius.

Roasted Vegetables 1

Capsicum: Cut into half and than each half into 8 parts.
Small Eggplant: Cut into half and then slice length-wise.
Golden Pumpkin and Butternut Squash: Cut into cubes of about 2 cm.
Red Onions: Slice and discard the top and bottom. Peel off the skin. Cut into 8 parts.
Garlic: Remove the outer layer of skin to reveal the cloves. Smash the cloves with the heel of your palm. Do not chop the garlic any further.


Roasted Vegetables 2 Roasted Vegetables 3
Serve 

The following proportions makes one large plate the size of a 12" pizza.

Summary of Ingredients:
4 small eggplants
2 red capsicums
2 yellow capsicums
2 punnets of cherry tomatoes
2 red onions
1 slice of golden pumpkin
1 garlic bulb
1/4 of butternut squash