ROASTED, SEASONAL VEGETABLES WITH A YOGHURT AND SESAME DRESSING
60 mins
8 people
Easy
Ingredients
- ¼ bunch Dutch carrots, top and tailed
- 1 sweet potato, peeled and cut into small wedges
- 1 Japanese or baby eggplant, sliced into thin wedges
- 3 medium-sized Kipfler potatoes, peeled and cut into thick rounds
- 1 each long yellow and red peppers, halved and seeds removed
- ¼ Japanese pumpkin, cut into small wedges
- 1 fennel bulb, sliced into thin wedges
- 1 beetroot, peeled and cut into small wedges
- 1 leek, cut into 1 inch thick rounds
- olive oil
- salt and pepper
Procedure
- Preheat the oven to 200°C on the Quarter Steam + Heat function.
- Mix the vegetables together and arrange on an oven tray lined with baking paper.
- Drizzle with the olive oil, season with salt and pepper and place in the preheated oven for 22 minutes.
- Thoroughly mix together the dressing ingredients.
- Drizzle the dressing over the roasted vegetables and serve.
TO SERVE
- 100g plain yoghurt
- 50ml olive oil
- 25g tahini
- lemon juice to taste
COMPLETE YOUR MENU WITH
Flourless Chocolate Cake with Blackberries and Cashew Praline, by Mark Best
75 mins
8 people
Easy
View Recipe
THERE IS MORE TO DISCOVER
