Tuscan roasted vegetables

Tuscany is renowned for its roasting houses and this Tuscan recipe is inspired by them. Enjoy a taste of the Mediterranean.

SERVES: 4 PREP TIME: 10 mins COOK TIME: 60 mins

Ingredients

Heat oven to 200oC.
Slice the hard ends off the brussel sprouts, and cut lengthways in half.
Bring a large pot of water to boil, and boil the sprouts until just tender. Drain well and rinse with cold water.
Peel the red onion, cut into thick lengthways slices about 1cm wide. Cut the zucchini into thick slices.
In a large mixing bowl, add all the ingredients and toss well.
Line a large deep baking tray with baking paper and then place the vegetables evenly into it.
Bake for one hour, tossing vegetables every 15 minutes.
These are best served immediately but can be enjoyed the next day.

Enjoy cool with a lemon dressing on top of salad greens.
Replace the zucchini with green beans or other vegetables of your choice.
Spice it up with middle eastern flavours and serve with Harissa.
Best served from the oven but they will keep in the fridge in an airtight container for a couple of days.
Zucchini is also known as courgette.

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By Janine Whitling, Dip App Sci (Naturopathy), MCA, Cert IV TAE, eLearning Design

Art, health, and food have always played a part in my life. Digital design has followed in recent years. Sharing my skills and wisdom in all those areas gives me great joy.
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Dean shoots photos and videos for corporate portraits, architecture, products, events, marketing material, advertising & website content. Dean's philosophy - create photos and videos that have magic about them.