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Really Good Roasted Vegetables

From the garden to the table is the best way. If you grow your own, you are livin’ the dream!

June 11, 2016

Really Good Roasted Vegetables

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ingredients for six
vegetables
600gm jap pumpkin
450gm zucchini
200gm red onion
200gm red capsicum
100gm rocket
60ml olive oil
2tsp salt flakes
½tsp cracked black pepper
dressing
2Tbsp sherry or white wine vinegar
80ml extra virgin olive oil
1tsp Dijon mustard
salt and pepper

method

  1. Pre-heat oven to 190ºC.
  2. Peel pumpkin and cut into 2cm chunks.
  3. Top and tail zucchini. Cut into long quarters down middle lengthways. Cut into 2cm chunks.
  4. Peel red onion. Cut from top to tail. Cut onion, following natural lines on surface of onion, into 1cm slices.
  5. Remove stalk and seeds from capsicum. Cut flesh into 2cm pieces.
  6. Place all vegetables in large bowl. Toss with olive oil and     seasoning to coat evenly.
  7. Line large baking tray with non-stick paper. Tip vegetables onto tray and spread out in single layer.
  8. Roast for 35 minutes, until vegetables are colouring around the edges.
  9. Make dressing. Place all ingredients into screw top jar and shake to combine. Set aside at room temperature until serving.
  10. Remove vegetables from oven and cool for10 to 15 minutes (or allow to cool completely).
  11. Toss rocket and warm vegetables gently in large bowl with dressing.
  12. Pile onto serving platter.

cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • VERY IMPORTANT – Roast vegetables in single layer. If they are piled on top of one another, they will steam and not roast.
  • The brown caramelized tips of the vegetable chunks add to the flavour.
  • If pre-preparing salad, store un-dressed roasted vegetables and rocket separately in fridge.
  • Remove vegetables from fridge to come to room temperature before adding leaves, dressing and consuming.
  • Serve the vegetables, hot as an accompaniment to any roast (without the rocket or dressing).
  • Add diced eggplant and carrot to this salad if liked.
  • If liked, leave skin on pumpkin which will prevent it from becoming mashed.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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