Chunky roast vegetables with sage and lemon

Cooking Vegetarian Chunky roast vegetables with sage and lemon

These chunky roast vegetables are a sensational side dish for a traditional Italian roast dinner.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven 200C/180C fan-forced. Line two large trays with baking paper.
  2. Using a small sharp knife or vegetable peeler, cut 2cm-wide pieces of rind from lemon. Halve lemon. Place zucchini, onion, capsicum, eggplant, fennel, garlic, pumpkin, oil, sage and lemon rind in a large bowl. Season with salt and pepper. Toss until well combined. Divide vegetable mixture between prepared trays. Roast for 35 to 40 minutes or until golden and tender. Sprinkle with fennel fronds. Serve with beef from ragu (see related recipe) and lemon halves.

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1 lemon
2 zucchini, thickly sliced
1 large red onion, cut into wedges
2 red capsicums, cut into thick strips
1 large eggplant, cut into 4cm chunks
2 baby fennel, trimmed, cut into quarters, fronds reserved
8 garlic cloves, unpeeled
500g kent pumpkin, cut into small wedges
1/2 cup olive oil
1/3 cup fresh sage leaves

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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