Ingredients:
1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks ( long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt
Directions:
Preheat oven to 200*C 425*F.
Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
Drain, then put ina large baking tin.
Add the squash, onions and 2 TBs of the oil.
Toss to coat, then roast in the oven for 10 minutes.
Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
Train the remaining oil over the top, then serve.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.