Step 1

Preheat the oven to 400°F / 200°C

Step 2

Chop the veggies into large chunks. Split the veggies in half and place on 2 Teflon/foiled lined baking sheets. (Never layer them more than one veggie high to stop them from stewing instead of roasting).

Step 3

Season with sugar, oregano, thyme, basil, rosemary, salt, and pepper. Drizzle with balsamic vinegar, olive oil. Toss the veggies to evenly coat.

Step 4

Roast for about 45 minutes to 1-hour turning halfway until veggies are nicely browned and caramelized.

Step 5

These can be served warm or at room temperature alongside the main. You can also toss them with pasta, quinoa or couscous to make a full vegetarian meal or serve the veggies with toasted crostini as an appetizer. CHEF’S TIPS You can halve the quantity of veggies and spices to make less. Can be made the day ahead and reheated at 350°F / 175°C till the veggies are warmed through or serve at room temp.