Oven Roasted Vegetables

This recipe is by James Oliver. I tried it out and it really came out well. :)

Serves: 4-5 people
Ingredients:

• Red peppers/ Red Capsicum: 1
• Red onion: 1/2
• Butternut Squash: 1/2
• Baby Leeks: 2-3
• Courgette: 2
• Aubergine: 1/2
• Tomato: 1
• Garlic cloves: 2-3 
• Coriander Seeds: 1/2 tbsp (Coarsely crush them with rolling pin or pestle and mortar)
• Salt: to taste
• Freshly Ground pepper
• Rosemary
• Oregano
• Thyme
• Olive oil: 1-2 tsp

Method:

• Preheat oven to 200 deg C.
• Peppers: Wash the peppers.Cut the peppers into 2 halves, deseed and again cut each half into 4 pieces.
• Red onion: Peel, wash and cut it into long slices.
• Butternut Squash: Wash and carefully scoop out and remove the seeds. Cut into 2-3 cm square pieces. (No need to peel)
• Baby leeks:  Wash and chop baby leeks.
• Aubergine: Wash and cut into medium square pieces.
• Courgette: Wash and cut each courgette into 2 halves. Then cut into medium long strips.
• Garlic: Peel and chop into very small pieces.
• Put the vegetables (peppers, red onion, butternut squash, baby leeks, aubergine, courgette) in roasting tray. (If needed, use 2 roasting trays but don't stack them for even roasting of all vegetables)
• Spread garlic,coriander seeds (crushed), salt, rosemary,oregano, thyme and pepper on the vegetables.
• Drizzle 1 tsp oil over the vegetables and toss well.
• Roast the vegetables in oven for 25- 30 mins until they become soft and golden brown.
• Serve hot with rice or couscous.