2 red capsicums, deseeded and cut lengthways into eighths
4 medium zucchini, trimmed and cut into 5cm lengths
1 fennel bulb, trimmed and cut into thick wedges lengthways
¼ cup olive oil
500g truss cherry tomatoes
¼ cup flat-leaf parsley leaves, roughly chopped
2 tsp finely grated lemon rind
Method
Preheat oven to 200°C/180°C fan-forced. Place garlic, onion, capsicums, zucchini and fennel in a single layer in a large heavy-based roasting pan
Drizzle vegetables with oil and toss to coat. Season with salt and pepper. Roast vegetables, turning once, for 30 minutes. Toss through tomatoes and roast for a further 10 minutes or until vegetables are just tender
Combine parsley and lemon. Sprinkle parsley mixture over vegetables. Serve immediately or at room temperature
