- Preheat your oven to 425 F. Line a cookie sheet with parchment paper.
- Cut the vegetables into sticks - keep the sticks even in thickness. I cut the carrot sticks thinner than the zucchini so they cook evenly together.
- Toss with Kricklewood Farm Sunflower Oil, salt and pepper, and some spices like cayenne pepper or a light sprinkle of the Thirteen: A Social Enterprise Pili Pili to give them a kick of spice.
- Spread the sticks onto the cookie sheet and roast for 20 minutes, turning halfway through. They will be done when they are golden. Watch closely around the 17 minute mark to make sure they don't turn too brown.
With fresh summer veggies being in abundance this is a simple and delicious recipe sent in by Deb Abbott. Do them in the oven or on the BBQ, serve with sweet corn and whatever else you enjoy this time of year with family and friends!