roast recipe


  • a couple fresh sweet potatoes
  • half a small pumpkin
  • 2 zucchinis
  • herbs
  • extra virgin olive oil
  • spray oil, preferably extra virgin olive


  • leave skin on all produce, as that’s probably where the good nutrition hides.
  • you might also want to use baking paper as that


  • preheat oven to 200 degrees celcius, on fan bake (I used baked until towards the end when I found that the veggies were unevenly cooked)
  • wash, scrub and dry all produce
  • chop pumpkin and sweet potato into chunks
  • place chopped pumpkin and sweet potato into a large enough tub to fit them all, with a lid
  • drizzle a generous splashing of olive oil
  • place lid on and shake!
  • grease two baking trays with spray oil
  • cut some baking paper (or just put the oiled veggies straight on the tray, but it’s messier) and line onto the baking trays
  • distribute chopped pumpkin and sweet potato evenly over the lined trays
  • sprinkle/distribute herbs evenly
  • place in oven and bake for 20 minutes
  • take veggies out of the oven
  • turn the veggies over to cook on both sides
  • split your two zucchinis in half and place them on the tray
  • spray zucchinis with oil spray
  • pop back into the oven and put the timer on for another 20 minutes
  • check the oven and see if all the vegetables are cooked through and soft.
  • if not all the veggies are evenly cooked, (as was the case for me) place back in the oven and bake until all cooked, but not burnt. Food for thought: you might want to put the least cooked veggies nearest to the flame. (Maybe if I put the oven on fan bake, this would not have been a problem)
  • take veggies out of the oven after they are ready and switch oven off
  • serve, give thanks and enjoy! 🙂

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