Italian-roasted Vegetables

Italian-roasted Vegetables

Prep: 20 minutes

Cook: 40 minutes

Serves: 6

Difficulty:

Cuisine:

Saved:

80

Recipe by: Sydney Markets

These delicious, no-fuss Mediterranean roasted vegetables team well with lamb, fish and chicken.

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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

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