Roasted Vegetables

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.

8 thoughts on “Roasted Vegetables”

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

    Reply
    • 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

      Reply
  2. 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

    Reply
    • Sounds marvellous. It should be possible using a high and a low wire rack. Put the veg in a bowl and the chicken in another. If you have an extender ring, fit that. Follow the cooking guidance for chicken, keep an eye on the vegetables

      Reply
    • As with any oven, you can adjust time, heat and position
      If you have the extender ring, that’s what I use, otherwise maybe 10% on the time and 20% less heat?
      Do let me know how it goes, and mention which oven you have.

      Reply

Leave a Reply to Jennifer Ashe Cancel reply