Your pick of veggies that are good roasted - mine are:
Potato, Sweet Potato, zucchini, cherry tomato, red capsicum, red onion, corn cobs (cut into 2cm wide slices)
You can also put in eggplant, whole mushrooms, whole green beans, a can of chickpeas - use your imagination!
Cut the veggies into big bite sized pieces, place into a baking dish sprayed with oil, lined with baking paper or a bbq/baking mat. Put the longer-cooking veggies in first (eg potato, sweet potato, corn) and add other veggies at intervals depending on how long they take to cook. Spray each lot of veggies as you add them to the dish.
Today I chose purple carrots and sweet potato. I used one of my Chefs Toolbox baking mats.
|amazing colour in these heirloom carrots|
I baked the hard veg for about half an hour at 160 deg C. Then added cherry tomatoes, zucchini and capsicum.
When cooked, mix through dressing:
1 tablespoon strong honey,
1 teaspoon seeded mustard,
1/2 tablespoon olive oil and
1/2 - 1 tablespoon lemon juice, to taste.
Add ground salt and black pepper if desired.
I had a helper mix this up for me.
This quantity of dressing is enough for veggies for about 4 people, adjust quantities of you're feeding a horde.
Goes really nicely with bbq meats, I also like to stir through baby spinach with the dressing and let the heat of the other veggies wilt it.
This is 2 ProPoints each if you use it to serve 4.