Tarragon and Lemon Roasted Vegetables

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 500g butternut squash, peeled and deseeded
  • 2 small red onions, peeled
  • 2 red peppers, halved and deseeded
  • 2 courgettes, trimmed and sliced
  • 1 bulb of garlic, broken into cloves
  • 2 tbsp olive oil
  • zest and juice of 1 lemon
  • salt and freshly ground black pepper
  • 3 tbsp chopped fresh tarragon
  • 3 tbsp snipped fresh chives

Nutritional Information:

Calories: 150
Fat: 6.3g

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
  2. Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
  3. Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
    4. www.fresh-herbs.co.uk
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Tarragon and Lemon Roasted Vegetables
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 500g butternut squash, peeled and deseeded
  • 2 small red onions, peeled
  • 2 red peppers, halved and deseeded
  • 2 courgettes, trimmed and sliced
  • 1 bulb of garlic, broken into cloves
  • 2 tbsp olive oil
  • zest and juice of 1 lemon
  • salt and freshly ground black pepper
  • 3 tbsp chopped fresh tarragon
  • 3 tbsp snipped fresh chives
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6. Cut the vegetables into bite sized chunks and place all but the courgettes in a large roasting dish. Add the olive oil, zest and juice, plenty of salt and ground black pepper and toss well to mix.
  2. Roast for 20 minutes. Remove from the oven, add the courgette and stir well to mix. Roast for a further 10-15 minutes or until all the vegetables are tender and lightly charred.
  3. Scatter over the herbs and return to the oven for a final 2-3 minutes or until the herbs are slightly wilted. Serve straight away stirred into pasta or leave to cool, spoon into a dish, cover and store in the fridge for up to four days.
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