Vegetable Recipes - Roast Vegetables with Olive Oil and Chilies Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 250 g/8 oz parsnips, cut into equal-size chunks

• 250 g/8 oz leeks, cut into 1 cm/1/2 inch slices

• 250 g/8 oz red peppers, cored, deseeded and cut into squares

• 250 g/8 oz aubergines, cut into chunks

• 1/2 teaspoon crushed dried chilies

• handful of marjoram, chopped

• salt and pepper

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Method:

1. Place the olive oil in a large roasting tin and put it into a preheated oven, 220°C (425°F), Gas Mark 7, for a few minutes to warm.

2. Add the parsnips to the tin, toss well in the oil, then return the tin to the top of the oven and cook the parsnips for 10 minutes.

3. Remove the tin from the oven and add the leeks, red peppers, aubergines and crushed chilies.

4. Toss to coat in the olive oil then return the tin to the oven to cook for a further 15 minutes.

5. Remove the tin from the oven, add the chopped marjoram, salt and pepper, and mix well. Transfer to a warmed serving bowl and serve immediately.