Roast vegetable and Pepperberry & Cherry Flavour Pearls

Roast Vegetables with Pepperberry & Cherry Flavour Pearls

Roast Vegetables are a wonderful dish to enjoy with just about every food.


Roast vegetables and Pepperberry & Cherry Flavour Pearls

Grab an assortment of vegetables at their seasonal best. I love to cook a generous amount and serve on a large platter for everyone to pick out their favourite bits. Pepperberry & Cherry Flavour Pearls add a touch of earthy sweetness. Balsamic or Lemon & Black Pepper Flavour Pearls would be delightful too. The left overs are brilliant tossed with some salad leaves for lunch too.

What you’ll need – this is what we purchased

  • 1 bunch baby carrots
  • a piece of nice looking pumpkin
  • 1 bunch of asparagus
  • 2 zucchini
  • 2 Lebanese eggplant
  • 2 small red onions
  • 1 bulb garlic
  • thyme or rosemary
  • olive oil
  • salt & pepper
  • Pepperberry & Cherry Flavour Pearls

To do…

Set the oven to 180C and grab a couple of trays or roasting dishes.

Now to prepare the vegetables. Baby carrots just need the greens trimmed and a quick wash to remove any dirt. I prefer to give the skins a bit of a scrape with a small knife rather than peel. The aim is to tidy up any scruffy bits without removing too much carrot!

Remove the seeds from your pumpkin with a spoon and slice to a similar thickness to your carrots as they will take a similar amount of time to cook then. I like to leave the skin on but it’s up to you.

Halve or quarter the zucchini and eggplant depending on their size. 

Trim the woody ends from the asparagus. 

Peel the onions, leaving a little of the rooty end so that they don’t fall apart when you cut them into wedges.

Break apart he garlic bulb but leave the skins on them, give a gentle crush with the flat of a knife to just break the skin (they can burn quite easily without skins)

I tumbled all of the prepared vegetables and thyme in a large bowl and added olive oil so that it all got a nice coating and a good sprinkling of salt and pepper. 

Place all of the seasoned and oiled vegetables onto your baking trays and bake until they are soft when poked with a knife and nicely coloured.  Likely around half an hour. 

You can have your vegetables pre-roasted even the day before if you like and just warm them again before you want to serve them

Assembly time

Using a lifter or tongs simply pile the deliciously warmed and roasted vegetables onto a large platter.

Top with some Pepperberry & Cherry Flavour Pearls and enjoy.


Until next time

from the Peninsula Larder Team

The people who give you their food give you their heart.

Cesar Chavez