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Celebrating 42 Years of Healthy Living

Roasted Autumn Vegetables

Roasted Autumn Vegetables

Serves 4-6


  • 1 lb red potatoes, small
  • 1 red onion, peeled and quartered
  • 4 cloves garlic, crushed
  • 1Tbsp basil, fresh, chopped
  • 1 Tbsp oregano, fresh, chopped
  • 2 tsp rosemary, fresh, chopped
  • 1/2 head cauliflower, floweret's
  • 1 green pepper, cut into one inch squares
  • 1 red pepper, cut into 1 inch squares
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt


  1. Pre-heat oven to 450 F.
  2. Toss together the first 7 ingredients in a large roasting pan.
  3. Roast for 20 minutes, shaking the pan every 5-10 minutes.
  4. Add remaining ingredients, mix together well and continue to roast until the vegetables are tender. About 10-20 minutes. Remember to shake the pan every few minutes.


Roasting seals in the vegetable juices and caramelizes the sugars, deepening the flavour. 



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