[Dirt Diver]

Now you all have my mouth watering, I know what I will be trying for lunch tommorow.

[diggerjoe]

Micro blast the hard ones first carrott swede beetroot etc  then everything peppers toms etc goes into a plastic bag pour in oil ( I use rapeseed), some smoked sea salt, pepper, paprika and chopped herbs and give them a good shake to get them covered and out onto a very hot tray until cooked. I bag it up afterwards as I reckon it tastes better if left over night

[Elaine G]

THanks for all your help.
Covered them for the first 20 mins then uncovered till cooked, and they were fine - slightlly charred but not cremated this time!
Will experiment next with winter veg.
Cheers

Elaine