2mediumwhite potatoes (or, about 3 small new potatoes per person)
Half a small squash
1cup of edamame beans OR 1 can of chickpeas
1large head of broccolicut into bite size florets
1whole bulb of garlic
About 1/2 cup of balsamic vinegar
2tablespoons of coconut or olive oil
2tsp of paprika
4tsp of rosemaryor fresh equivalent
3tsp of thymeor fresh equivalent
3tsp of oreganoor fresh equivalent
300mlof vegetable stock
Salt and pepper to taste
Heat you oven to 190C (374F)
Split your oil between your roasting trays and pre-heat in the oven
Meanwhile, chop all your veggies into bite size pieces of around 1 inch. Your onions can be chopped into very thick slices of about an inch thick. Keep your bell peppers, courgette and broccoli separate as they won't be going in until half way through cooking time.
Add your other veggies in equal amounts to your hot pans. It's a good idea to keep your beetroot at one end of the pan and not mix it in with the other vegetables because it will turn them all a hue of red.
Add your garlic in WHOLE cloves. Just remove cloves from the bulb, leave the skin on and crush once under a heavy knife to slightly open them. You can roast and eat them just like this as they will go sweet and chewy.
Drizzle over your balsamic vinegar, then sprinkle over your herbs and spices.
Pour over about a 1/4 of an inch deep your stock. You don't need to use it all as you will need to add more as it dries out throughout the cooking process.
Give the whole thing a really good mix o that you get a good coating of all your herbs and spices. Be careful to mix your beetroot as separately as possible.
Return trays to oven and bake for around 30 minutes.
Remove trays and add the rest of your veggies, your chickpeas or edamame beans, a little more stock if it's gone dry and give a good mix. You may want to check flavours at this point and add more herbs and spices if need be.
Roast for another 1/2 hour, or until vegetables are fully cooked.
Mix everything up again. If it's gone dry, add a little more hot stock and balsamic.
Serve with cracked wheat, quinoa or rice. Alternatively, serve on a bed of crisp salad with a robust dressing like one of the ones mentioned above.
You can save and refrigerate any left oven roast vegetables to eat cold or hot for lunch the next day. They are great cold on salads too!