Halogen Ovens and and introducing Dehydrators

This recipe serves 2

 

4 small new potatoes, skins scrubbed, unpeeled
1 red, 1 green, 1 yellow, 1 orange pepper,
deseeded and thickly sliced
2 white onions, quartered
10 cloves of garlic left whole with skins still on
12 cherry tomatoes on the vine
3 large chestnut mushrooms, quartered
1 courgette, sliced at an angle
1 tsp of mixed herbs
2 tbsp olive oil
Sea Salt
Black Pepper to taste

 

Roasted Vegatables

 

Use  a large round deep roasting dish, with plenty of olive oil, season to taste and sprinkle the vegatables with the mixed herbs.
Place in the halogen cooker on the lower rack, set the timer to 35 mins and the temperature at  210ºC.

4 Responses to Roasted Vegetables

  • pippa says:

    we bought a new halogen cooker and tried to cook various vegetables they turned out roasted what have I done wrong.

    • Jennifer says:

      Do you have a steam tray? That’s the perforated round tray, if you don’t have one, they really are very useful for vegetables. Simply put some boiling water in the bowl, the amount should be around a pint / half litre, top it up as it steams off. Put the oven on and return it to the boil then the veg is piled up on the tray sitting just above the water and cooks beautifully and quickly too.
      Jenn

  • michael blishen says:

    Please i have just got a new Halogen cooker but no booklet How can you cook a whole roast chicken dinner that is chicken roast potatoes and stuffing plus veg ? i would be grateful if you could tell me thank you