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Baked Autumn Veggies

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Prep Time 30 mins
Cook Time 45 mins
Course Main Course, Salad, Side Dish
Servings 4

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    
  1. 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.
  1. Place vegetables and rocket in a large bowl, season dress with olive oil and balsamic then toss to combine and scatter with pine nuts.