1
Preheat oven to gas mark 6.
2
Open up a medium sized Bakewell oven bag.
3
Chop 3 carrots and 3 parsnips into chunks and add to the bag.
4
Chop 1 pepper and 1 red onion into chucks and add to the bag.
5
Also add to the bag: 3 crushed cloves of garlic, 3 chopped sprigs of fresh rosemary, fresh basil, the zest from one lemon and salt and pepper.
6
Tie the bag loosely with one of the ties provided.
7
Place the bag into an oven proof dish and place in the middle of the oven (making sure the bag doesn’t touch the sides or element of the oven).
8
Cook for 30-40 minutes.
9
Once the time is up, remove the bag from the oven and carefully cut the bag open using scissors.
10
Serve the vegetable medley. We recommend accompanying it with couscous or using it as a side for a main meal.
