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Vegetables- Roasted


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  • The vegetables:
  • 2 sweet potatoes with peel, thickly sliced
  • 1 small butternut, cut into big cubes
  • 1 large Red Pepper cut into cubes
  • 2 cobs sweetcorn cut into 2cm slices
  • Marinade:
  • 1/4 cup olive oil
  • 2 Tbsp Chilli sauce
  • 1tsp crushed garlic
  • 1tsp freshly ground black pepper
  • 1tsp Crushed Cumin
  • 1tsp Salt
  • Sauce:
  • 250ml Fresh Cream or Reduced Fat cream
  • 2 Tbsp Mustard sauce
  • 1/2 cup sweetcorn (creamstyle)
  • 1/2 cup Coriander leaves chopped.


Level of difficulty Average
Cost Average budget


Step 1

1. In a bowl combine all Marinade ingredients and mix well.

Step 2

2. In a roasting pan add all veg except the corn cobs. Add marinade to vegetables and make sure they are coated well.

Step 3

3. Preheat oven to 200 deg and bake until tender.

Step 4

4.Boil Mealies in salted water and drain.

Step 5

5. Take the baked veg and the sweetcorn and place in a glass baking dish.

Step 6

6. Combine all the sauce ingredients pour over the veg sprinkle coriander leaves over and cover with foil.
Bake for 30-40

Step 7

Serve hot with roasted chicken, steaks or chops!


Make it into a meal by adding chunks of chicken into the vegetables. And serve with crusty bread or dinner rolls.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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