Name: Italian-roasted Vegetables
Prep time: 20 min
Cook time: 40 min
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

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

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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

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

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