Mediterranean Roast Vegetables

Ingredients:

2 yellow peppers

2 red peppers

3 or 4 parsnips

3 or 4 carrots

half a cup of sunflower oil

3 cloves of garlic

a good handful of basil

Seasalt

Cut the peppers into chunks and scrape and do the same with the carrots and parsnips. Crush the garlic and tear the basil. Mix into the oil. Thoroughly coat the vegetables in the oil mixture and place on a roasting tray. Sprinkle with seasalt and roast for about half to three quarters of an hour at 190C/380F. Lovely as an accompaniment to main dishes such as nut roast, baked potatoes and casseroles.