Recipes

Seasonal Vegies

Roasted Seasonal Vegetable Medley

The Recipe

Seasonal vegetables shine in this wholesome and comforting roasted medley. A colourful mix of fresh local produce—such as carrots, zucchini, cauliflower, and capsicum—is lightly coated in olive oil, herbs, salt, and pepper before being roasted at high heat. As the vegetables caramelise, they develop rich, deep flavours and beautifully crisp edges. A final touch of lemon juice enhances their natural sweetness and brings brightness to the dish. Versatile and nourishing, this roasted vegetable medley makes an ideal side dish or a simple, hearty meal on its own.

Ingredients

Fresh, simple ingredients come together to create a comforting and flavourful dish.

    • 1 cup broccoli florets
    • 1 cup cauliflower florets
    • 2 carrots (sliced)
    • 1 red capsicum (chopped)
    • 1 zucchini (sliced)
    • 2 tbsp olive oil
    • 1 tsp dried herbs (oregano or thyme)
    • Salt and pepper to taste
    • Juice of 1/2 lemon

How to cook

  1. Preheat the oven to 200°C (400°F).
  2. Wash and chop all vegetables into evenly sized pieces.
  3. Place the vegetables in a large bowl.
  4. Drizzle olive oil over the vegetables and toss to coat evenly.
  5. Add dried herbs, salt, and pepper, and mix well.
  6. Spread the vegetables on a baking tray in a single layer.
  7. Roast for 20–25 minutes until tender and slightly crispy.
  8. Remove from the oven, drizzle with lemon juice, and serve warm.