Home Recipes Vegetable Tray Bake With Roasted Garlic Dressing Recipe

Vegetable Tray Bake With Roasted Garlic Dressing Recipe

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SERVES 4

PREP 15 MINUTES 

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COOK 40 MINUTES

2 medium zucchini, thickly
sliced diagonally
400g butternut pumpkin, peeled,
cut into 3cm pieces
1 medium red capsicum,
cut into 4cm pieces
1 medium yellow capsicum,
cut into 4cm pieces
1 large red onion, halved,
cut into thin wedges
2 tablespoons extra virgin olive oil
250g punnet cherry tomatoes
6 garlic cloves, unpeeled
1 tablespoon balsamic vinegar
½ cup chopped fresh basil leaves

1 Preheat oven to 180°C/160°C fan-forced.

2 Place zucchini, pumpkin, capsicum, onion and oil in a large roasting pan. Season well with salt and pepper. Toss to combine.

3 Roast for 20 minutes. Add tomatoes and garlic. Toss to combine. Roast for a further 15 to 20 minutes or until vegetables are golden and tender.

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4 Remove garlic from pan. Carefully squeeze garlic from skins and place in  a small bowl. Using a fork, whisk in vinegar. Season with salt and pepper.

5 Using a potato masher, gently crush tomatoes in pan. Add basil and garlic dressing to vegetables. Toss gently to combine. Serve.

NUTRITION: (per serve) 781kJ; 9.9g fat;  1.3g sat fat; 4.4g protein; 18.9g carbs;  5g fibre; 0mg chol; 125mg sodium.

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