Roasted Zucchini and Yellow Squash is a classic combination that highlights the natural sweetness of these summer vegetables.

For perfectly crispy roasted veggies, place the pan here. Roasting vegetables is a staple of my weeknight cooking routine.

Roast a tray of vegetables when you have the time and keep them in the fridge to turn into delicious nutritious meals in minutes. Eat them as a side or follow our easy recipes for a tasty salad or ...

Roast, uncovered ... with your selection of freshly chopped winter herbs. Preheat the oven to 200°C/Gas Mark 6. Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good ...

Preheat the oven to 220C/200C fan/Gas 7 and line two ... sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ...

5) Rest and Serve: Remove the dish from the oven and let the chicken rest for about 10 minutes. Carve the chicken and serve with the roasted vegetables.

Place vegetables in a bowl, add 2 tablespoons olive oil, salt and pepper, and toss together. Place on a baking tray and roast for 35 minutes ... place in oven for 20 minutes at 180°C.

BBQ chicken breasts call for just six ingredients and are ready in about 25 minutes. This recipe is so easy, you'll keep it ...

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.