Pretty as a picture with delicious flavours and textures. For best results dress and arrange just before serving. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
Wreath
Ingredients
1 large zucchini, ends trimmed
2 baby yellow button squash
2 tbs olive oil
1 tsp each salt flakes and freshly ground black pepper
4 small carrots, peeled, ends trimmed
1 red onion, peeled, cut into quarters
4 baby beetroot, ends trimmed
Method
For best results use the KitchenAid Platinum ExactSlice Food Processor
Preheat the oven to a hot 230°C (210°C fan forced). Line 2 large baking sheets with baking paper
Fit the food processor with the multipurpose slicing blade. Select thin and speed 1, add the zucchini and squash and slice. Remove to a small mixing bowl
Select speed 2 and thinly slice the carrots and red onions. Remove and place in another separate small mixing bowl. Lastly, select speed 2 and thinly slice the beetroot, remove to a separate mixing bowl (the beetroot colour will bleed if mixed with other vegetables)
Drizzle each of the 3 mixing bowls with a little of the salt, pepper and oil. Lightly toss to coat the vegetables. Arrange the vegetables, keeping them separate from each other over the lined baking trays (keep the beetroot separate)
Bake for 12-18 minutes removing when lightly brown on the base and the edges are crisp. Allow to cool.
Carefully combine all the vegetables in a large bowl or platter. Drizzle over the dressing and toss gently. Arrange in a small wreath shape, layering the vegetables onto a serving platter. Best served close to layering
Serve at room temperature
Dressing
Ingredients
1/4 cup basil leaves
3 tbs (1/3 cup) olive oil
1 tbs lemon juice
1 tsp Dijon mustard
Pinch sugar
Salt and pepper, to taste
Method
Fit the mini bowl and mini blade to the processor. Add all the dressing ingredients and pulse until well combined and the basil is finely chopped
