Rosemary Roasted Vegetables

Ingredients

• 1 kg potatoes, suitable for roasting
• 2 kumara, cut into pieces
• 2 Tbsp olive oil
• Gregg's Natural Sea Salt, freshy ground, to season
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 1 Tbsp Gregg's Rubbed Rosemary
• 3 courgettes, cut into 3cm pieces
• 1 red pepper, cut into chunks

Method

Preheat the oven to 200°C.

Place the potatoes and kumara in a large baking dish and drizzle with the oil.

Add the Gregg's Sea Salt, Gregg's Pepper and Gregg's Rubbed Rosemary and mix well.

Bake in the preheated oven for 50 minutes.

Add the courgettes and red pepper and bake for a further 15 minutes or until the vegetables are golden.