This roasted veggie medley is a great way to celebrate wholesome flavours. With simple ingredients—quality olive oil, a pinch of salt, and a good crack of black pepper—the vegetables roast to perfection, capturing that cosy, comforting vibe. Topped with garlic aioli and a vibrant chimichurri drizzle, this dish is an easy, delicious way to get your five a day. A must-try for veggie lovers!
Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 410°F / Gas Mark 8.
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For
2
M
I
2
Medium potatoes, cut into wedges
1 1/2
tbsp
Olive oil
1 1/2
tspn
Coarse black pepper
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Per Serving
Calories
600kcal
Fat
40g
Saturates
10g
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Cook along with all of our recipes
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This roasted veggie medley is a great way to celebrate wholesome flavours. With simple ingredients—quality olive oil, a pinch of salt, and a good crack of black pepper—the vegetables roast to perfection, capturing that cosy, comforting vibe. Topped with garlic aioli and a vibrant chimichurri drizzle, this dish is an easy, delicious way to get your five a day. A must-try for veggie lovers!
Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 410°F / Gas Mark 8.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
2
M
I
2
Medium potatoes, cut into wedges
1 1/2
tbsp
Olive oil
1 1/2
tspn
Coarse black pepper
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
600kcal
Fat
40g
Saturates
10g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
