Italian Summer Vegie Roast with cherry tomatoes
Prep
10 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
30 min
Serves
4
Skill
Ingredients
- 3 tbs olive oil
- 1 tsp minced garlic
- 2 tsp sumac
- 2 tsp dried oregano
- 1 1/2 lemons
- Leaves from 2 sprigs fresh thyme
- Salt and pepper to season
- 1 Vegie Delights™ Vegie Roast
- 1 small red onion, peeled and cut into eights (wedges)
- 1 zucchini, chopped into batons
- 1 red or yellow capsicum, cut into bite size pieces
- 125g cherry tomatoes
- 1/2 cup fresh basil leaves, torn
- 1/4 cup parmesan cheese, finely grated (optional)
Nutrition per serving
980 kJ
energy kj
23 g
protein
3 g
saturated fat
7.1 g
dietary fibre
23 g
carbohydrate
13 g
sugars
887 mg
sodium
Method
- Preheat the oven to 200°C. Preheat a casserole dish or baking sheet in the oven. In a small bowl, mix the oil, garlic, dried spices and herbs and juice of 1 lemon. Whisk well to combine and season to taste.
- While you prepare the vegetables, sit the roast in the oil mixture and turn over a few times so that it is well coated.
- Combine onion, zucchini, capsicum and half of the tomatoes in a large bowl. Cut the remaining tomatoes in half and the remaining lemon into wedges and set aside.
- Carefully place the roast in the centre of the warmed baking dish. Pour the remaining seasoned oil over the vegetables and toss to combine. Pour these vegetables around the roast in the baking dish.
- Roast for 15 minutes. Remove dish from the oven stir the vegetables and turn the roast so that it cooks evenly. Add the cherry tomato halves and lemon wedges over the other vegetables and cook for another 10-15 minutes.
- The vegetables should still have a little crispness to them but will have softened and caramelised in parts. Stir the vegetables again and top with basil leaves and parmesan cheese if using before serving.
Tips
- 3 tbs olive oil
- 1 tsp minced garlic
- 2 tsp sumac
- 2 tsp dried oregano
- 1 1/2 lemons
- Leaves from 2 sprigs fresh thyme
- Salt and pepper to season
- 1 Vegie Delights™ Vegie Roast
- 1 small red onion, peeled and cut into eights (wedges)
- 1 zucchini, chopped into batons
- 1 red or yellow capsicum, cut into bite size pieces
- 125g cherry tomatoes
- 1/2 cup fresh basil leaves, torn
- 1/4 cup parmesan cheese, finely grated (optional)
Nutrition per serving
980 kJ
energy kj
23 g
protein
3 g
saturated fat
7.1 g
dietary fibre
23 g
carbohydrate
13 g
sugars
887 mg
sodium
- Preheat the oven to 200°C. Preheat a casserole dish or baking sheet in the oven. In a small bowl, mix the oil, garlic, dried spices and herbs and juice of 1 lemon. Whisk well to combine and season to taste.
- While you prepare the vegetables, sit the roast in the oil mixture and turn over a few times so that it is well coated.
- Combine onion, zucchini, capsicum and half of the tomatoes in a large bowl. Cut the remaining tomatoes in half and the remaining lemon into wedges and set aside.
- Carefully place the roast in the centre of the warmed baking dish. Pour the remaining seasoned oil over the vegetables and toss to combine. Pour these vegetables around the roast in the baking dish.
- Roast for 15 minutes. Remove dish from the oven stir the vegetables and turn the roast so that it cooks evenly. Add the cherry tomato halves and lemon wedges over the other vegetables and cook for another 10-15 minutes.
- The vegetables should still have a little crispness to them but will have softened and caramelised in parts. Stir the vegetables again and top with basil leaves and parmesan cheese if using before serving.
Tips