Moroccan-style roasted vegies
4 individual, (Dutch) 1 bunch, trimmed and halved lengthways
4 individual, (purple) 1 bunch, trimmed and halved lengthways
4 small, trimmed and quartered lengthways
2 medium, quarted
8 clove(s), (1 whole bulb), halved crossways
Reduced fat feta cheese
100 g, crumbled
½ medium, (¼ cup)
1 tsp, leaves, to serve
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- Arrange carrots, parsnips, onions and garlic on prepared tray. Drizzle over oil and sprinkle with harissa paste. Toss vegetables to coat. Roast, turning once, for 35-40 minutes or until tender.
- Arrange vegetables on a platter. Sprinkle with feta, pomegranate seeds and coriander leaves. Season with pepper.