Tarragon and Lemon Roasted Vegetables
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Gluten Free Vegan Friendly
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Ingredients:500g butternut squash, peeled and deseeded
2 small red onions, peeled
2 red peppers, halved and deseeded
2 courgettes, trimmed and sliced
1 bulb of garlic, broken into cloves
2 tbsp olive oil
zest and juice of 1 lemon
salt and freshly ground black pepper
3 tbsp chopped fresh tarragon
3 tbsp snipped fresh chives
- Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
- Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
- Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
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