Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 clove garlic
- 1 fresh red glasshouse capsicum
- 1 bunch Dutch carrot
- 1 fresh eggplant
- 1 fresh fennel baby
- 1 fresh zucchini green
- 2tablespoons extra virgin olive oil
- 1 fresh lemon
- 10grams herb fresh oregano
Nutrition per serving
570kJ
Protein
3.0grams
Sugars
8.3grams
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. Grease a large roasting pan.
Step 2 of 3
Place the vegetables and garlic in the pan. Combine olive oil and oregano, and season with salt and pepper. Pour over the vegetables and toss to coat.
Step 3 of 3
Roast, turning vegetables every 15 minutes, for 30-40 minutes or until light golden and tender. Drizzle with extra virgin olive oil and squeeze over lemons. Serve.
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