Marinated roast veggies

The marinade on these vegetables makes them super tasty. They can be prepped the night before so make this a yummy and convenient side dish. Our whole family love them!


  • 1 garlic head
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary leaves
  • 4 fresh bay leaves
  • Salt and freshly ground pepper
  • 1/4 pint olive oil
  • 1 kg of assorted vegetables (I use asparagus, courgettes, sweet potatoes, red onions, corn on the cob, carrots and peppers)


  1. Peel and crush the garlic cloves.
  2. Add the thyme, rosemary, bay leaves, salt, pepper and grind using a pestle and mortar before blending in the oil.
  3. Prepare the vegetables by peeling those that need peeling and chopping into bite size chunks.
  4. Mix the vegetables and marinade together and marinate for a couple of hours or overnight.
  5. Transfer the marinated vegetables into a roasting tin and roast in the oven at 200 degrees for approx. 30-40 minutes until the vegetables are cooked.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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