Ingredients (serves 4)
- 2 red capsicum (bell pepper), seeds and membrane removed
- 2 zucchini (baby marrow) – (1 yellow, 1 green)
- ¼ butternut pumpkin
- 2 tablespoons extra-virgin olive oil
- 1 bunch asparagus, trimmed
- 12 cherry tomatoes
- Feta dressing
- 150g reduced-fat feta
- 1/3 cup (80ml) skim milk
- ¼ cup (60ml) olive oil
- 2 garlic cloves
Preheat the oven to 190°C. Lightly grease a baking tray.
Cut capsicum, zucchini and pumpkin into large chunks and toss with half the oil. Season with salt and pepper.
Place the pumpkin on the tray and roast for 15 minutes. Add capsicum and zucchini, roast for 10 minutes.
Brush asparagus and tomatoes with remaining oil, add to the tray and cook for a further 8 minutes. Remove and allow vegetables to cool.
To make dressing, blend ingredients in a food processor until smooth.
To serve, place the vegetables on a platter with the dressing in a bowl on the side.