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18 December 2012,21:57 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place the oil in a large roasting pan and put it into a preheated oven, 425°F for a few minutes to warm.
  • Add the parsnips to the pan and toss well in the oil, then return the pan to the top of the oven and cook the parsnips for 10 minutes.
  • Remove the pan from the oven and add the leeks, red bell peppers, eggplants, and crushed chilies.
  • Toss to coat in the olive oil, and then return the pan to the oven to cook for 15 minutes more.
  • Remove the pan from the oven and add the chopped marjoram and salt and pepper.
  • Mix well and serve immediately.


  • 8 tablespoons Cooking oil
  • 750 grams parsnips cut into equal-sized chunks
  • 750 grams leeks cut into 1 inch lengths
  • 750 grams red bell peppers, cored, seeded and cut into squares 
  • 750 grams egg plants, cut into chunks 
  • 1 teaspoon crushed dried chilies 
  • Marjoram, chopped 
  • Salt and pepper

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