Anita’s FreeStyle Veggies

OK, this is one of the nicest, most natural ways to prepare cooked veggies.

The first time we enjoyed this dish was straight out of Jamie Oliver’s pages but Anita added a lovely twist to the recipe and earned her minute of fame with this lovely side dish.  Enjoy!

Ingredients:
Select the veggies you want but separate the harder ones: potatoes, sweet potatoes, carrots, parsnips etc from the softer ones such as: zucchini, spring onions, tomatoes, cooked beets etc
Seasoning A: 1-2 crushed cloves of garlic, 4 sprigs of thyme, 2 bay leaves, a pinch of salt
Seasoning B: 4 sprigs of rosemary, pinch of pepper
Olive Oil

Preparation:
Cut the round and oval hard veggies into wedges, peel the carrots, parsnips and other veggies that need peeling then parboil the harder vegetables in water together with  Seasoning A for ~10 minutes.

Place the softer veggies in a big oven proof dish, lightly sprinkle seasoning B on top and then drizzle with olive oil and toss

Bake for 20-30 minutes at 180 degrees C or until all veggies are reasonably soft then keep them warm until you are ready to serve.