This is a quick and delicious side dish that helps to brighten up any plate and tastes fantastic!  We’ve served this with both whole eye fillet and roast lamb racks, but would go just as well with a roast chicken, a simple steak or bbq sausages.  I try to do a monster sized tray full so I have some leftover to toss with greens to make a salad for lunch the next day.  Change it up with your favourite vegies but make sure you stick with the red onions as this is what really gives the dish that beautiful caramelised flavour.

ingredients
enough for 6 sides

2 zuchinnis
10 chat potatoes
1 punnet cherry tomatoes, washed
2 red onions
2 bulbs australian garlic (or any garlic with large cloves) broken up into cloves with skin left on
2 sprigs rosemary – stems discarded
4 sprigs thyme – stems discarded
3-4 tablespoons olive oil
1 tablespoon butter
s&p

method

Preheat the oven to 200 degrees Celcius. Cut the potatoes in half and par boil, skin on.  Meanwhile, slice the zucchini thickly and cut the onions into eight wedges. Once the potatoes are par boiled, toss in a large bowl with the other vegies, garlic, herbs, oil, butter and s&p.  The vegies should have a bit of a sheen to them, so don’t be afraid to go crazy with the olive oil if you think they need more.
Line the largest tray you have with baking paper and spread the vegies out.  You want them to be snug but not overcrowded as otherwise they will just stew rather than get a deliciously brown crispness. Bake for approx 30. or until the potatoes are golden.