Weekend oven-roasted Veggies



  • 2 tbsp (30 ml) canola or olive oil
  • 2 tbsp (30 ml) red wine or balsamic vinegar
  • 1 tbsp (15 ml) dried mixed herbs
  • ½ tsp (2,5 ml) salt lemon juice and black pepper to taste
  • 2 onions, cut in thin wedges
  • 3 baby marrows, cut in thick slices
  • 3 large tomatoes, cut in wedges
  • 1 green or red pepper, cut in slices
  • 3 large spinach leaves, shredded
  • 4-8 eggs
  • 4 slices wholewheat bread, toasted large handful of fresh basil or parsley leaves (optional)
  • 1 avocado, sliced (when in season)


Preheat oven to 200 °C. Mix oil, vinegar and dried herbs in a large bowl. Season with half the salt, lemon juice and pepper.

Add all the veggies, except the spinach and mix well to coat with the oil. Place in a single layer on a large baking tray.

Roast for 20 minutes or until the veggies are golden brown and cooked. Stir in spinach and roast for another 5 minutes to heat through.

Meanwhile, heat a very thin layer of oil in a frying pan. Fry eggs over a medium heat until cooked to your preference. Season with the remaining ¼ tsp (1,2 ml) salt.

Serve spoonfuls of veggies on toast. Place an egg (or 2 for a more filling breakfast or brunch) on top and season with pepper. Garnish with herbs and serve immediately with slices of avocado.


Serve these veggies as a side dish with meat, fish or sausage or stir in a tin of chickpeas for a vegetarian meal. Left-overs are perfect for a lunch box.

If you enjoy an egg with a runny yolk, the yolk will be extra ‘sauce’ on the veggies.

Make a double batch of the veggies and use some for supper, tossed into pasta.

If you don’t want to serve the veggies with eggs, heat a tin of pilchards in tomato sauce and serve on the veggies.