Vegetable tray-bake with roasted garlic dressing

Vegetable tray-bake with roasted garlic dressing

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

Method

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.

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