Roasted vegetables


1 red onion

1 courgette

2 tomatoes

1 pepper

1 clove of garlic

Spray oil


Chopping board, knife, measuring spoon, oven dish.


1. Preheat the oven to 200ºC or gas mark 6.

2. Prepare the vegetables:

  • peel the onion and cut into wedges;
  • top, tail and slice the courgette;
  • halve the tomatoes;
  • deseed and thickly slice the pepper;
  • peel and crush the garlic.

3. Place the vegetables and garlic in an oven proof dish and spray with oil

4. Roast for 20-30 minutes.

Top tips:

  • Be creative and use different types of vegetables, why not try: beetroot, celeriac or fennel?
  • Add a kick and pop-in a few slices of red chilli.
  • Use left-over roasted vegetables to make a soup (make up some stock with hot water; blend the vegetable with stock; reheat and serve – simple!)


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

Alternate Text
Alternate Text
Cut, Chop, Slice, Dice & Trim
Alternate Text

Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?