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

  1. Preheat the oven to 200°C on the Quarter Steam + Heat function.
  2. Mix the vegetables together and arrange on an oven tray lined with baking paper.
  3. Drizzle with the olive oil, season with salt and pepper and place in the preheated oven for 22 minutes.
  4. Thoroughly mix together the dressing ingredients.
  5. 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