Italian-roasted Vegetables

Italian Style Roasted Vegetables recipe

Recipe by: Sydney Markets
www.sydneymarkets.com.au

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25 Collected

Difficulty

Easy

Category

Cuisine

Prep: 20 minutes

Cook: 40 minutes

Serves: 6

Recipe Shopping List

Italian-roasted Vegetables

Ingredients:

5 garlic cloves, peeled 1 red onion, cut into thick wedges 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

Related: Sides Vegetarian Summer Spring Dinner Party Italian Family Dinners Healthy Dinners Vegan

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