RECIPE

Roasted Autumn Vegetables

Roasted Autumn Vegetables
TIME
15 Mins
INGREDIENTS
10 items
MAKES
8 servings
A hearty recipe with lots of veggies which can be swapped out depending what’s in season – the Italian dressing is easily paired with lots of veggies like sweet potatoes, parsnips, broccoli and cauliflower.

INGREDIENTS

  • ½ butternut squash, cut into 4 cm chunks
  • Assorted baby capsicums – small keep whole, larger ones cut in half
  • 2 red onions cut into wedges
  • 6 Dutch carrots, washed and trimmed – bigger carrots halved, small ones keep whole
  • 2 tbsp. olive oil
  • 4 bocconcini cheese balls, drained
  • 4 to 6 tbsp. MasterFoods™ Italian Dressing
  • 4 tbsp. toasted pepitas
  • Handful of fresh basil leaves
  • Salt and pepper, to taste

Cooking Instructions:

  1. 1
    Preheat oven 180°C.
  2. 2
    In a large baking tray, coat all vegetables and season.
  3. 3
    Roast for 30-40 minutes or until vegetables are charred and tender.
  4. 4
    Remove from the oven and while still warm, drizzle over the Italian dressing.
  5. 5
    To serve, build the seasoned vegetables up on a platter, tear the bocconcini into large pieces and scatter on the vegetables, sprinkle with pepitas and garnish with fresh basil.

Tips:

  1. 1
    These can also be made in individual tarts. Once cooled, place a cut-to-size sheet of puff pastry over the vegetables and cut a hole for steam venting, brush over an egg wash and bake for 15-20 minutes or until golden brown. Leave to cool slightly in the pan, then turn out with the pastry on the base for an autumn vegetable tarte tatin.
  2. 2
    This recipe is also great with MasterFoods™ French Dressing.

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