Tantalising sweet chilly vegetables

Right. So you might've read my last blog about the succulent spicy chicken...and here's the yummy vegetables that I made to go with it.

Now I used quite a Mediterranean mix of vegetables but then threw in some parsnips and carrots. So, do as you please...add what you like and not necessarily what might be expected!

The end result once roasted was pretty good. I loved the medley of vegetables, sweet and a bit spicy, textures were great too. Carrots, peppers and parsnips had a bite to them while the courgettes, onions and tomatoes were sweet soft succulent and juicy. The butternut made it all luscious soaking up all that mouthwatering marinade. Delicious.

The ingredients (feel free to change it) I used was...

1/4 Butternut squash

2 Courgettes 

2 Carrots

2 Parsnips

1/4 Red, yellow, green bell peppers

1 small onion

The all important marinade:

 Juice of half a lemon

1 tsp honey

1 clove garlic minced

1 tsp salt

1/2 tsp pepper

1 small red chilly (mince it up with the garlic)

1-2 tbsp olive oil

Method: 

1) Wash and prepare the vegetables and cut them all roughly equal in size

2) Add all the marinade ingredients in a blender and whizz it up

3) Add to the vegetables and toss the vegetables ensuring they all get a good coating

4) Place in a baking tray, cover with foil and roast on a high heat at around gas mark 8 for 45 min to an hour.

5) Tuck in and enjoy!!