Roasted Vegetables With Herbs

  • Rosemary and Paprika Flavouring
  • This recipe demonstrates the combination of rosemary and paprika as a seasoning for roasted vegetables. Simple and effective!
  • A simple way of flavouring roasted vegetables.
  • A herby, “outdoorsy” flavour.
  • Great for serving with barbecued food!
  • Extremely easy!


Around 2 teaspoons of rosemary. Rosemary is known as a seasoning for meats such as lamb, but also works well on vegetables as we have done here.

Cracked Black Peppercorn (Coarse Ground)

A sprinkling of crushed black peppercorns.

Olive Oil

A drizzle of olive oil. There is no reason to use a particularly posh olive oil, as it is used to keep the vegetables moist, rather than as a main flavour.

Roasted Vegetables With Herbs, Part II

Honey and mustard vegetable kebabs.

Other Ingredients

  • 1 Red pepper.
  • 1 Yellow pepper.
  • 1 sweet potato.
  • You can also add courgettes/mushrooms as you wish.
  • Feta cheese (optional).


  1. Preheat the oven to 180°C
  2. Wash the vegetables and cut into pieces.
  3. Put the vegetables into a bowl and mix the paprika, rosemary, pepper and salt in thoroughly.
  4. Drizzle with olive oil and mix. The olive oil keeps the mixture moist, and is important because it prevents the vegetables and rosemary from burning.
  5. Put into a roasting tin and place in the oven for 30-40 minutes.
  6. Add feta cheese if desired, 5 minutes from the end.
  7. Remove from oven and serve.