The weather may be gorgeous, and barbecues are certainly in full flow but sometimes salad as an accompaniment all the time gets rather boring.
Roasted vegetables don’t have to be just for winter, so here is our take on how to spruce up your BBQ & get some of your 5-a-day too!
1 butternut squash chopped roughly
1 onion chopped into quarters
3 peppers chopped into chunks
2 vines of cherry tomatoes
1 tbsp Balsamic Vinegar
Salt & Pepper
A handful of fresh rosemary
1. Preheat oven to 180C. Put all the vegetables, except the tomatoes, into a big roasting dish.
2. Drizzle over the oil & balsamic, along with the seasoning & rosemary. Toss it all together until everything is coated.
3. Pop into the oven for about 20 minutes. Then add in the tomatoes & roast for a further 10 minutes.
4. Serve straight away. Why not mix together some creme fraiche & pesto & dollop it on the side of your plate for an extra little dip.
Recipe and photography by Ailie Williams