Vegetable Tray Bake with Roasted Garlic Dressing
Preheat oven to 180C/160C fan-forced.
- Cook50 min
- Total50 min
- Serves2
- LevelIntermediate
Ingredients
- 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 tbsps. extra virgin olive oil
- 250g punnet cherry tomatoes
- 6 garlic cloves, unpeeled
- 1 tbsp. balsamic vinegar
- 1/2 cup fresh basil leaves, chopped
Method
- Preheat oven to 180C/160C fan-forced.
- Place zucchini, pumpkin, capsicum, onion and oil in a large roasting pan. Season well with salt and pepper. Toss to combine.
- 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.
- 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.
- Using a potato masher, gently crush tomatoes in pan. Add basil and garlic dressing to vegetables. Toss gently to combine. Serve.
