Ingredients (4 servings)
2 medium zucchini, thickly sliced diagonally
400g butternut pumpkin, peeled, cut into 3cm pieces
1 medium red capsicum, cut into 4cm pieces
1 medium yellow capsicum, cut into 4cm pieces
1 large red onion, halved, cut into thin wedges
2 tablespoons extra virgin olive oil
250g punnet cherry tomatoes
6 garlic cloves, unpeeled
1 tablespoon balsamic vinegar
½ cup fresh basil leaves, chopped
Preheat oven to 180C/160C fan-forced.
Place zucchini, pumpkin, capsicum, onion and oil in a large roasting pan. Season well with salt and pepper. Toss to combine.
Roast for 20 minutes. Add tomatoes and garlic. Toss to combine. Roast for a further 15 to 20 minutes or until vegetables are golden and tender.
Remove garlic from pan. Carefully squeeze garlic from skins and place in a small bowl. Using a fork, whisk in vinegar. Season with salt and pepper.
Using a potato masher, gently crush tomatoes in pan. Add basil and garlic dressing to vegetables. Toss gently to combine. Serve.