Roasted Veg


I used to destroy my roasted vegetables before I knew how to make them properly. I would add oil and spices to the veggies in the pan resulting in drowned slop or not use enough and end up with something dry and flavourless. The key is seasoning in a bowl before lining the baking tray. Less is more as no one likes greasy, slimy veg. When you toss it all together, everything becomes sufficiently coated.

1 aubergine, diced into 2 cm cubes

2 courgette, sliced in half lengthwise and then into half-moon slices

1 large carrot, diced into cubes

1 red capsicum, diced into large pieces

2 tbsp olive oil

1 tsp paprika

1 tsp sea salt flakes

½ tsp black pepper


  1. Prep veggies and toss in a bowl.
  2. Add olive oil and spices, mix with wooden spoons until everything is covered with spice and oil.
  3. Spread out onto a single layer of a cookie sheet lined with silpat.
  4. Roast in a 200c oven until browned and smelling delish, about 45 minutes.

*I love alternating my mix of vegetables. Of course, with SIBO, our options are short but this is great with parsnips, pumpkin and radish. Yes, radish! Who knew that you could roast radish? It’s a new roasted fave in our house as it becomes nutty and delicate.

**Play with your herbs and spices. This is great with just salt and pepper but you could try adding rosemary, sage and thyme or cumin and turmeric. Get comfortable with trying different flavours that can make the same old vegetables something new and exciting.

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