1hr 40mins
500g Scotty Brand potatoes, washed
and diced into bite-sized pieces
1 squash, diced
2 red onions, sliced
1 red bell pepper, diced
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Preheat your oven to 200°C.
In a large bowl, combine the diced vegetable.
Add olive oil, minced garlic, dried rosemary, thyme, oregano, salt, and pepper to the vegetables. Toss everything until well coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the vegetables are tender and the potatoes are golden brown. Stir halfway through for even cooking.
Allow the roasted vegetables to cool completely before portioning them into individual servings for freezing. Place the portions in airtight containers or freezer bags, and label with the date and contents. These can be stored in the freezer for up to 3 months.
To enjoy the meal, reheat the frozen portions in the oven until heated through. Serve as a delicious and satisfying side or main dish.
