2 red peppers
1 red onion
1 butternut squash
6 baby potatoes
4 courgettes (different colours if possible)
8 Peppadew® Mild Piquanté Peppers Whole
6 cloves of garlic
1 Tbsp. coriander seeds
Tea salt and freshly ground black pepper
A small bunch of fresh rosemary
A small bunch of fresh thyme
Preheat oven to 200°C /6 gas fan-forced. Line a baking tray with baking paper.
Cut all your vegetables except the Peppadew® Mild Piquanté Peppers into 2 cm wedges and chunks.
Leave the cloves of garlic in their skins but squash them with the heel of your hand. Place all the veg in an extra-large roasting tray, or 2 smaller ones.
Crush the coriander seeds in a pestle and mortar and scatter over the veg with a good pinch of salt and pepper
Pick and roughly chop the rosemary leaves
Pick the thyme leaves
Scatter all of the herbs over the veg
Drizzle it all well with olive oil, then toss to coat.
Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through.