Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1 cup basil
- 3 Lebanese eggplants, roughly chopped
- 1 leek, halved crossways
- 1 cup parsley
- 125grams button mushrooms
- 1 bunch broccolini, ends trimmed
- 175grams minicaps
- extra virgin olive oil (to serve)
- 2teaspoons oregano
- 1 lemon, halved
- 135grams kalamata olives, pitted
- 3tablespoons olive oil
- 2tablespoons pine nuts, toasted
- 200grams solanato tomatoes
- 1 bunch baby carrots, scrubbed, trimmed
- 2 cloves garlic, peeled, thinly sliced
Nutrition per serving
1840kJ / 440Cal
1840 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
10.4grams
Fat
29.5grams
Carbs
26.8grams
Sugars
19.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C fan forced.
Step 2 of 3
Cut the leek in quarters lengthways. Place into a large roasting pan with Broccolini®, baby capsicum, eggplant, carrots and mushrooms. Drizzle over the olive oil. Scatter over the oregano and garlic. Season and toss gently to combine. Roast for 30 minutes or until vegetables are tender.
Step 3 of 3
Remove from the oven, add the Solanato™ tomatoes and olives, squeeze over one lemon half. Allow to cool to room temperature in the pan. Add the herbs and pine nuts. Toss gently. Drizzle with extra virgin olive oil and remaining lemon.
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