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Roasted Autumn Vegetables with Sweet Potato Gratins


This Roasted Autumn Vegetables recipe is super easy, scruptcious, and filled with goodness. 




60 mins





  • 250g Chestnut mushrooms
  • 1 Butternut squash
  • 1 Aubergine
  • 2/3 Peppers
  • 2 Red Onions
  • 1 Beef Tomato
  • 4 Aviko Sweet Potato Gratin or Rosemary & Thyme Gratin 

To serve

Ciabatta bread

Roasted Autumn Vetetables Recipe Method

With little prep, this dish is a perfect autumn vegetable recipe. With the nights drawing in and the air a little chilly, warm yourself with some autumn roasted vegetables and all the goodness they provide. This dish is perfect as a main, or you can serve with an array of meats if that's your thing. 

Onto the the method...

  1. Chop vegetables in to similar sized chunks and halve beef tomato.
  2. Toss the autumn roasted vegetables in oil (not the tomatoes yet) and season with salt and pepper.
  3. Roast autumn vegetables for 50 mins at 200C.
  4. After 25 mins place the tomato halves and Aviko Sweet Potato Gratins (or Rosemary and Thyme Gratin) in a tray and roast for 25 mins.
  5. Remove everything from the oven, arrange the gratins and tomato alongside the roasted veg and serve with toasted and buttered ciabatta bread.

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