Roast vegetables

Ingredients (serve 4):

• 1 large red capsicum (belle pepper), quartered, deseeded
• 1kg butternut pumpkin, peeled
• 1 large red onion, peeled, root intact
• 6 yellow patty pan squash, quartered
• 3 tomatoes, quartered lengthways
• 2 tablespoons olive oil

Method:

1. Preheat oven to 200°C.
2. Cut capsicum and pumpkin into 4cm pieces.
3. Cut onion into 8 wedges. Place in a large roasting dish with squash and tomatoes.
4. Drizzle oil over vegetables and season with salt and pepper. Toss to coat. Roast, turning once, for 45 minutes or until tender.