Baked Autumn Veggies
Ingredients
- Olive oil
- 3 tsp oregano
- 2 cloves garlic, crushed
- ½ (800g) butternut or jap pumpkin, seeded, cut into wedges
- 4 bulbs baby fennel, trimmed, cut into wedges
- 2 red onions, cut into wedges
- 60 grams rocket
- 50 grams (1/3 cup) pine nuts, toasted
Notes
Method
- Preheat oven to 180°C. Place oil, oregano, garlic, pumpkin,
- fennel and onions in a large bowl. Season with salt and pepper
- and toss to combine.
- Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes. Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes.
- Place vegetables and rocket in a large bowl, season dress with olive oil and balsamic then toss to combine and scatter with pine nuts.
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