Baked Vegetables

by Marion Price

In Season Now | Summer | Dinner

Baked Vegetables

Course Lunch, Main Dish


  • 4 Red Onions
  • 4 Parsnips (and/ or carrots)
  • 1 Large Red pepper
  • 1 Small Butternut squash
  • 2 Large Fennel bulbs
  • 3 Tablespoons Olive oil
  • 1/2 Teaspoon Sea salt
  • 1 Tablespoon Balsamic vinegar
  • Springs Fresh rosemary


  • Pre-heat the oven on gas mark 7 and oil some baking trays.
  • Cut all the vegetables into large bite-sized wedges.
  • Blanch the parsnips (and carrots if you use them) in boiling salted water for 10 mins. Then drain and dry.
  • Toss all the vegetable pieces in the olive oil and sea salt and spread onto the baking trays with only a single layer of vegetables, and add the rosemary.
  • Bake on the top shelf for 45mins - 1 hour, turning occasionally and sprinkling with the balsamic vinegar halfway through cooking.