🥕 Garlic & EVOO Slow-Roasted Vegetables

Ingredients:

  • 3 tbsp Rusty Bus EVOO

  • 3–4 garlic cloves, crushed (or sliced for extra punch)

  • 2 carrots, cut into batons

  • 2 zucchinis, thickly sliced

  • 1 red capsicum, chopped

  • 1 red onion, cut into wedges

  • 1 small eggplant, chopped

  • 1 tsp dried oregano (or fresh thyme/rosemary)

  • GVG Herb & Garlic Salt & cracked black pepper

Optional: Add a splash of balsamic or lemon juice to finish

Method:

  1. Preheat oven to 160°C (fan-forced).

  2. Place all chopped veg and garlic in a large roasting pan.

  3. Drizzle generously with Rusty Bus EVOO, sprinkle with herbs, salt, and pepper. Toss to coat.

  4. Roast for 60–75 mins, stirring once or twice, until soft and caramelised.

  5. Serve warm with crusty bread, as a side, or tossed through couscous or pasta.