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Roasted Vegetables, seasoned with rosemary and paprika.

By Marta Blaszczyk

Roasted Vegetables With Herbs, Part I

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!

Ingredients (Healthy Supplies)

  Rosemary
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.

  Atlantic Sea Salt Crystals, Organically Approved 250g (Geo Organics)
A few pinches of salt.

Suggested Vegetables and Other Ingredients

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

Method

  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.

Other Thoughts

  • If you are cooking this outdoors, you can put the vegetables on skewers and roast on the barbecue.
  • On a similar theme, Part II will demonstrate a honey, mustard and tomato flavouring, and we will put everything on skewers!


See Also

  Roasted Vegetables With Herbs, Part II
Honey and mustard vegetable kebabs.

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