|2隻 紅辣椒||2 red peppers|
|1個 紅洋蔥||1 red onion|
|1 個奶油瓜||1 butternut squash|
|6個 嬰兒韭菜||6 baby leeks|
|4隻 小胡瓜（可用不同顏色）||4 courgettes (different colours if possible)|
|1隻 茄子||1 aubergine|
|2隻 番茄||2 tomatoes|
|6瓣 蒜||6 cloves of garlic|
|1湯匙 芫茜籽||1 tablespoon coriander seeds|
|海鹽和現磨黑胡椒||sea salt and freshly ground black pepper|
|迷迭香||a small bunch of fresh rosemary|
|百里香||a small bunch of fresh thyme|
Preheat the oven to 200°C
Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
More about this recipe: http://foodrevolutionday.com/recipe/18/Roasted-Vegetables.html