SERVES: 10  |  PREP: 15 MIN  |  COOK: 60 MIN

A vegetarian and vegan’s dream dish! A hearty mix of starchy and green veggies, tossed with aromatic herbs and spices, then baked to golden perfection. The ideal side to complement any meal.

• 2 large red onions cut into wedges
• 500g butternut peeled and chopped into chunks
• 500g carrots peeled and chopped into chunks
• 4 large zucchinis chopped into chunks
• 200g button mushrooms
• 300g Brussel sprouts
• 1-2 red capsicum chopped into large slices
• 3 Tbsp Olive oil
• 1/2 cup vegetable stock
• 1-2 garlic cloves crushed
• 2 tsp mixed herbs (rosemary/thyme)
• 2 bay leaves
• Maldon salt

1. Pre heat oven to 180 degrees Celsius.
2. Arrange vegetables in large roasting dish.
3. In a separate bowl mix oil, stock, garlic, herbs and bay leaves.
4. Sprinkle vegetables with salt.
5. Pour liquid over vegetables.
6. Bake at 180 for about an hr or until vegetables are tender. Turn vegetables regularly whilst cooking.