Recipes

Step 1

Preheat oven to 180°C with fan. Lightly oil baking tray with oil.

Step 2

Wash all vegetables well. Remove seeds from pumpkin and cut into 3cm wedges. Trim unpeeled carrots and beetroot but leave a small amount of the stem intact. Cut beetroot into quarters.

Step 3

Thickly slice zucchini on and angle and cut onions into quarters. Cut garlic in half.

Step 4

Combine all vegetables except zucchini into the baking tray and drizzle with olive oil; season with salt and pepper.

Step 5

Bake, uncovered, for 20 minutes then add the zucchini and cook for a further 15-25 minutes until all vegetables are tender and cooked through.

Step 6

Allow to rest, loosely covered, for 10 minutes then toss through baby salad leaves just before serving.