Roasted Chimichurri Veggie Bowl

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!

Ingredients

Method

Nutrition

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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

tsp

Coarse black pepper

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Per Serving

Calories

600kcal

Fat

40g

Saturates

10g

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Notes

Pro Tip✨: For extra crispy potato wedges, let them air dry after boiling for about 5 minutes before tossing them in seasoning. Spacing them out on the baking tray ensures they roast evenly without steaming!

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