Photo of Spiced roasted vegetables by WW

Spiced roasted vegetables

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0
0
SmartPoints® value per serving
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

Pumpkin, butternut, raw

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.

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.