Each of these veggies had their own seasoning and took about 45 minutes to cook.

• 1 punnet shishito peppers
• 1 red bell pepper
• 3 large heads of broccoli
• 1/2 butternut
• 1 zucchini
• 1 punnet cocktail tomatoes
• 1 shallot
• 4 cloves garlic/ onion powder
• 1 tsp curry
• 1 tsp oregano
• 12 basil leaves
• Salt, pepper
• Olive oil

Wash, slice veggies as desired but don’t cut too small.

Sprinkle the butternut with curry, tuck in the basil leaves with the tomatoes, the oregano over the zucchini, paprika and garlic with the shishito, season the rest with ground pepper and salt and top with sliced shallots or onions. Drizzle over the olive oil generously.

Heat oven to 350 F, roast for about 45 minutes.