Corfu-style autumn vegetables – Food & Home Magazine
Savor Corfu-style autumn vegetables with a mix of Roma tomatoes, potatoes, onions, and more, baked to perfection with olive oil and herbs. Perfect for fall dinners.
Ingredients
- 400g Roma tomatoes, halved
- 400g potatoes, quartered
- 200g onions, cut into wedges
- 250g baby marrow, diagonally sliced
- 2 celery sticks, diagonally sliced
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
- 80ml (1/3 cup) fresh flat-leaf parsley, chopped
- 10ml (2 tsp) fresh mint, chopped
- 60ml (¼ cup) extra virgin olive oil
- fresh rosemary, to garnish
- crusty bread, to serve
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