Spiced roasted vegetables

Name: Spiced roasted vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 400 g Butternut pumpkin cut into 4cm pieces; 6 individual Baby carrot halved; 1 medium Red capsicum coarsely chopped; 4 small Eggplant quartered lengthways; 2 medium Zucchini thickly sliced; 3 whole Mushrooms portobello variety, thickly sliced; 1 medium Red onion cut into thin wedges; 3 clove(s) Garlic unpeeled; 1 tsp Olive oil; 2 tsp Ground cumin; 2 tbs Fresh coriander leaves to serve

Points®

Total Time

55 min

Prep

20 min

Cook

35 min

Serves

Difficulty

Easy

These spicy and slightly caramelised, highly charred vegies reach a whole new level when paired with creamy aioli.

Ingredients

Butternut pumpkin

400 g, cut into 4cm pieces

Baby carrot

6 individual, halved

Red capsicum

1 medium, coarsely chopped

Eggplant

4 small, quartered lengthways

Zucchini

2 medium, thickly sliced

Mushrooms

3 whole, portobello variety, thickly sliced

Red onion

1 medium, cut into thin wedges

Garlic

3 clove(s), unpeeled

Olive oil

1 tsp

Ground cumin

2 tsp

Fresh coriander

2 tbs, leaves to serve

Instructions

Preheat oven to 200°C. Line 2 baking trays with baking paper.
Place vegetables and garlic in a bowl. Add the oil and cumin and toss to coat. Spread over 2 baking trays. Roast for 30-35 minutes or until the vegetables are golden and tender.
Place the vegetables on a large serving plate. Serve topped with the fresh coriander.

Notes

SERVING SUGGESTION: Aioli. TIP: Prepare the vegies up to 4 hours ahead. Coat the vegies with the oil and spices and roast just before serving.

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Spiced roasted vegetables

Ingredients

Instructions

Notes

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