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
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
Leave a Reply to michael blishen Cancel reply
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we bought a new halogen cooker and tried to cook various vegetables they turned out roasted what have I done wrong.
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
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
Hi Michael,
Have a look at our Roast Chicken articles:
roast-chicken
and
chicken-and-vegetables-together