Mediterranean roast vegetables

Mediterranean roast vegetables

0:15 Prep | 0:40 Cook | 8 Servings 

Invite friends and family to share a delicious feast of modern Easter classics.

INGREDIENTS

1 Butternut pumpkin, halved, seeded, peeled, thickly sliced 

2 red onions, cut into wedges

1 red capsicum, halved, seeded, thickly sliced lengthways

200g green olives

3 sprigs fresh rosemary

Olive oil spray

100g blue cheese, crumbled

METHOD

1. Preheat oven to 200°C. Place the pumpkin, onion, capsicum, olives and rosemary in a roasting pan. Spray with oil. Season with salt and pepper. Roast for 35 minutes or until vegetables are tender and just starting to brown.

2. Sprinkle the blue cheese over the vegetables. Roast for a further 3 minutes or until the blue cheese melts.

RECIPE NOTES

Serves 8 as an accompaniment.

With a twist: For a different flavour, swap the blue cheese for feta. Increase the cooking time in step 2 to 5 minutes.

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