Roasted Veggies

Preheat the oven to 200°C (400°F).

Wash and cut the potatoes into 2-3 cm cubes, keeping the skin on if preferred. Peel and coarsely chop the garlic and onions into chunks.

Prepare any other seasonal vegetables (eggplant, corn, tomatoes) by washing and cutting them into similar-sized pieces for even cooking.

Arrange all vegetables in a large roasting pan or baking dish. Drizzle with the oil and toss well to coat evenly.

Crumble the Maggi cube over the vegetables and season generously with salt, paprika, pepper, and piment to taste. Add fresh basil if using. Toss everything together until the seasonings are distributed.

Spread the vegetables in an even layer and roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are tender and the edges are lightly caramelized.

Remove from the oven and taste for seasoning, adjusting salt, pepper, or spices as needed. Serve hot as a side dish or main course.