Coating vegetables in oil before roasting is the secret to achieving that perfect golden finish, caramelised and crispy on the outside, tender on the inside. This simple step enhances their natural sweetness and creates rich, satisfying flavours that even picky eaters will enjoy.
Wash and dry the vegetables, cut the vegetables into evenly sized pieces to ensure they cook evenly.
As many vegetables’ skins are rich in fibre, washing and drying them instead of peeling helps maximise nutrition, reduce food waste and enhance their flavour and texture.
Place the raw vegetables into a large bowl. Measure 1 tablespoon of pure vegetable oil or olive oil and pour it into the bowl.
Add fresh or dried herbs of your choice for extra flavour. Gently stir to evenly coat the vegetables with the oil and herbs.
Pour the coated vegetables into a roasting dish, spreading them out in a single layer for even cooking.
Place the dish in a preheated oven at 200°C and roast for 15–60 minutes, depending on the type of vegetables.
Keep in mind that softer vegetables like zucchini and capsicum will need less time (around 15–20 minutes), while root vegetables and pumpkin may take closer to an hour. Start roasting root vegetables for approximately 30 minutes before carefully adding the softer vegetables to the same tray, or a separate tray. Stir the vegetables halfway through cooking for even browning.
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