Thyme and basil roast veggies

I’m pretty sure you don’t need me to tell you how to roast vegetables! Suffice it to say this is a really yummy side/base for your meals – it pairs well with eggs, fish, chicken etc.

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I used 2 aubergines, 2 courgettes, 1 head cauliflower, 1 bulb garlic, around 200g cherry tomatoes, 250g or so cooked chickpeas, 1 large sweet potato, 1 yellow and 1 green pepper. I drizzled these with a bit of olive oil and Himalayan salt, before roasting (in rotation, because the trays wouldn’t fit in the oven!) at 200 C until all roasted to my liking (I think it was about 40-50 minutes per tray). For the last 10-15 minutes, I added chopped basil and fresh thyme sprigs – at the end the thyme will fall nicely off the twig bit (so technical, I know!).

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You may need to stir them part-way through cooking if your oven has a tendency to burn things! Luckily I didn’t have any issues this time.

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