2 tbsp Santa-Maria Seasoning Rub
1 Whole Chilli
1 Ear of Sweetcorn (cut from cob)
2 Yellow Peppers
2 Red Peppers
3 Red Onion
1 Bulb of Garlic(broke up and left in skins)
3 Sage Sprigs
3 Thyme Sprigs
1.Cut all of the vegetables into equal size chunks or wedges and add them to the bowl with the broken up garlic, sage, and thyme. Give them a good dusting of
Santa-Maria Seasoning Rub and rapeseed oil.
2.Mix well, making sure they are evenly coated with the rub and oil.
3.Place onto the tray and cook till soft and have nice charred edges- approx. 25 mins at 165C /325F / gas mark 4.