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Roasted Chilli Vegetables with Garlic Sauce Recipe

Fat Mum Slim /

Roasted Chilli Vegetables with Garlic Sauce Recipe

This is one of those dishes that gets rolled out at our house regularly, but we either gobble it up quickly {too quick!} and I don’t get a chance to take a photo, or it’s late at night and the photos are not great because of the lack of light.

I almost wasn’t going to share this recipe, because the photos are mediocre, but then I realised what a crime it would be if it wasn’t shared. It would be a tragedy, for sure.

This recipe was given to me from a neighbour, and I don’t know where it came from originally… but it’s so bloody good, whoever made it is awesome.

You can follow the instructions on the recipe, or you can just chop up vegetables that are in your crisper and hope for the best. I love it with mushrooms and pumpkin, but you throw your favourites in and enjoy it.

Roasted Chilli Vegetables with Garlic Sauce Recipe

The sauce will almost definitely blow your mind. It’s moorish and delicious and just takes the vegetables to the next level. You’ll be asking, “WHERE HAVE YOU BEEN ALL MY LIFE SWEET SAUCE?”

And don’t be put off by the ‘chilli’, I’m a wuss when it comes to heat and I like it. You’ll be fine. Or leave it out {scaredy cat!}.


6 unpeeled cloves garlic
12 baby potatoes, halved
1 medium red capsicum, quartered
1 medium yellow capsicum, quartered
6 small onions, quartered {I like red!}
3 small zucchinis, chopped
8 baby yellow squash, halved
{Add any of your other favourite vegetables too! I recommend pumpkin and mushrooms}
1 1/2 tablespoons olive oil
1 1/2 tablespoons sweet chilli sauce
Salt and pepper to season

Garlic Sauce
2 cloves garlic, chopped
1/2 cup sour cream
1/4 cup basil leaves
2 tsp hot English mustard
1 tablespoons of hot water

♥ Combine the garlic and the vegetables with the oil and sweet chilli sauce in a large bowl. Season. Spread onto a baking tray {maybe 2 depending on how big your trays are} and make sure they’re in a single layer.
♥ Bake, uncovered, at 180ºC for 40 minutes, or until tender.
♥ To make the Garlic Sauce, blend ingredients together. Serve drizzled over vegetables.

Roasted Chilli Vegetables with Garlic Sauce Recipe