Roasted Vegetables

150 People love it

Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

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Prep Time

20 Min

Total Time

30 Min


1 onion, cut into wedges 2-4 garlic cloves, left whole but peeled 1 aubergine, about 225 g/8 oz, trimmed and cut into cubes 2 courgettes, about 175 g/6 oz, trimmed and cut into chunks 300 g/109/2 oz butternut squash, peeled, deseeded and cut into small wedges 2 assorted coloured peppers, deseeded and cut into chunks 2 tsp olive oil pepper 1 tbsp shredded fresh Basil.


1 Preheat the oven to 200°C/400°F/Gas Mark 6. Place the onion wedges, whole garlic and aubergine cubes in a large roasting tin. 2 Add the courgettes, squash and peppers to the roasting tin then pour over the oil. Turn the vegetables until they are lightly coated in the oil. 3 Roast the vegetables for 35-40 minutes, or until softened but not mushy. Turn the vegetables over occasionally during cooking, 4 Remove the vegetables from the oven, season with pepper to taste and stir. Scatter with shredded basil and serve divided between 4 warmed bowls while still warm.

Nutritional Facts

calories per portion 99