Roasted Vegetables

INGREDIENTS(Serves 4)

2 white onions, cut into 1/8s
1 red onion, cut into 1/8s
2 carrots, ¼“ slices
1 courgette, ¼“ slices
1 red pepper, ¼“ slices
1 yellow pepper, ¼“ slices
1 green pepper, ¼“ slices
4 cloves of garlic, thinly slices
1 leek, ½” rounds
½ fennel bulb, ¼“ slices
4 tbsp olive oil
1 tin of chopped tomatoes
Salt and pepper
1 tsp paprika
½ tsp dried thyme
2 sprigs of fresh rosemary
2 tbsp chopped parsley

 METHOD

Preheat the oven to 200°C, 180 Fan °C, Gas mark 6
Heat an oven proof dish and add the oil
Add all the ingredients except the tomatoes and parsley
Stir fry for 3-4 minutes on a medium heat
Cover with foil and roast for 30 minutes
Removed the foil
Add the chopped tomatoes and stir
Grill for 3-4 minutes
Add the fresh parsley
Can be used as a side vegetable for many dishes or as a pasta sauce