Roasted Vegetables with Sunflower Seed and Rosemary

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Try this one for a change –

Small Aubergines – halved

Butternut – diced (smallish)

Onion – in rings and cut the rings in quaters

Sunflower seed

Rosemary

Olive Oil

Spread the vegetables on a baking tray, add the sunflower seeds, sprinkle olive oil over and roast at 180 degrees Celsius until they are cooked.

Remove the rosemary twigs before you serve

– I kick started the butternut in the microwave

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