Roast Vegetable Medley

11 February 2015

Nothing quite compares to a delicious assortment of veggies, oven roasted and paired together with a warming protein. The sweet aromes of oregano, sage and rosemary paired together makes for a wonderful and flavourful dish.


1 large head of broccoli, florets chopped off from the stalk

1 large zucchini, chopped into half moons

1 large yellow squash, chopped into half moons

1 cup cherry tomatoes, sliced in halves

3 carrots, chopped

1 small punnet. Portobello mushrooms, sliced

¼ cup of olive oil

2-3 tsp. Himalayan salt

3 stalks of Fresh Rosemary - leaves removed

A handful of fresh sage leaves

3 tsp, dried oregano


Preheat oven to 180⁰C

Step 1:

In a large bowl, toss all the vegetables together with olive oil, and salt

Step 2:

Lightly oil large baking tray with olive oil

Lay mixed vegetables flat on large baking tray

Step 3:

Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.


You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you are roasting. You can also include sweet potatoes, turnips, fennel, cauliflower, bell peppers, etc.


Yours in Health Always,



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