<strong>Serves </strong>Approximately 4 <strong>INGREDIENTS</strong> <strong>Dressing</strong> 2 garlic cloves, crushed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar 2 tablespoons lemon juice <strong>METHOD</strong> <strong>1 </strong>Preheat the oven to 250ºC (500ºF/Gas 9). <strong>2 </strong>Peel and chop your vegetables into chunks or wedges and place in a large bowl. <strong>3 </strong>Put all the dressing ingredients in a jar. <strong>4 </strong>Screw the lid on tightly, shake well, then pour over the vegetables. <strong>5 </strong>Toss the vegetables well, making sure they are evenly coated in the dressing. <strong>6 </strong>Spread the vegetables in a large roasting tin and season with sea salt and freshly ground black pepper. <strong>7 </strong>Roast for 35-40 minutes, or until the vegetables are tender, browned and crispy, turning and basting them halfway through. <strong>8 </strong>Transfer to a warmed platter to serve <em><strong>The Carousel</strong></em> thanks 'supercharged food' for this recipe. <div></div>
