ROASTED, SEASONAL VEGETABLES WITH A YOGHURT AND SESAME DRESSING

Name: Roasted, Seasonal Vegetables With A Yoghurt And Sesame Dressing
Cook time: 60 minutes
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

60 mins

8 people

Relatively Simple

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

Serve with Dressing:

100g plain yoghurt
50ml olive oil
25g tahini
lemon juice to taste

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