Ingredients
The beauty of this recipe is that you can choose your favourite or what ever is in season. Potatoes eggplants pumpkin and sweet potatoe are but a few of the many you can choose.
This dish is a staple at my house and the kids complain when they see me making it with ‘Oh no, more vegetables!’.
However, once they are cooked, they fight over the last bits, especially the juice left at the bottom of the tray.
It is also a great way to hide unpopular veggies as they almost take on each other’s flavours.
Method
Commence with a deep oven dish and large dice potatoes, onions, garlic and eggplants.
The aim is to try and cut most vegetables the same size, for consistent cooking.
Continue with the peppers, zucchinis, carrots and sweet potatoes.
Include 3 tbsp of fresh or dried oregano, thyme, parsley, dill and rosemary.
A good sprinkling of Olive oil to cover, 1 tbsp salt and a pinch of pepper.
Include 3 diced tomatoes, 2 cups of frozen peas and 2-3 cups of filtered water.
Mix all of the ingredients, cover with foil and bake for 50 mins, stirring every 15 mins.
You can serve this alone or as a side dish with fish or meats.
