Simple Oven-Roasted Vegetables with Rosemary and Thyme

• 3 large tomatoes
• 700g pumpkin (approx. 1.5 lbs)
• 350g celery root (approx. 0.8 lbs)
• 5 cloves garlic
• 1 dessert spoon chopped rosemary and thyme
• Coarse sea salt and freshly ground black pepper, to taste
• Olive oil for roasting

Peel the pumpkin, celery root, and garlic.

Cut all the vegetables into large chunks.

Layer the vegetables in a deep baking dish. Sprinkle them with the chopped herbs, salt, and pepper, and drizzle the vegetables with olive oil.

Roast the vegetables in a preheated oven at 220°C (428°F) for 30–40 minutes, until they are tender and golden.

Serve the vegetables with a light mayonnaise.