Italian inspired roast vegetable medley (Serves 4 | Ready in 45 minutes) 

Lifestyle blogger, Cara-Lisa Sham shares with us her Italian inspired roast vegetable medley.
“Nothing quite compares to a delicious assortment of veggies, oven roasted and paired together with your favourite protein. The sweet Italian aromas of oregano, sage and rosemary paired together makes for a wonderful and flavourful dish. Roast veggies are so versatile in that they go with pretty much anything – even tossed in a salad; they add beautiful flavour and crunch to brighten up just about any dish”, she said.


1 large head of broccoli, florets chopped off from the stalk
½ butternut cut into cubes
1 large zucchini, chopped into half moons
1 large yellow squash, chopped into half moons
1 cup red peppers – thickly sliced and cut into squares 
3 carrots, chopped
¼ cup of olive oil
3 tsp. dried oregano  
A handful of fresh sage leaves
1 tsp. crushed fresh garlic
3 stalks of Fresh Rosemary - leaves removed
3 tsp. Himalayan salt

Preheat oven to 180⁰C
In a large bowl, toss all the vegetables together with olive oil, oregano, sage leaves, garlic, rosemary and salt. Ensure all veggies are well coated with seasoning. 
Lightly grease large baking tray with a little olive oil. 
Lay out mixed vegetables flat on large baking tray.
Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

You can virtually roast any type of vegetable you want with this base recipe. 
Adjust amount of olive oil and salt/pepper based on the amount of veggies you are roasting. You can also include sweet potatoes, turnips, fennel, cauliflower, bell peppers etc.