Spiced roasted vegetables
0
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • 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
1
Preheat oven to 200°C. Line 2 baking trays with baking paper.
2
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.
3
Place the vegetables on a large serving plate. Serve topped with the fresh coriander.
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