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Oven Baked Veggies

Prep Time 10 minutes
Cooking Time 35-45 minutes
Serves 6 as part of a meal
Baking Tray Easybake Oblong Pan 33.5 x 23cm


    • ¼ small (400g) pumpkin (Queensland Blue or Jap)
    • 1 bunch rainbow Dutch carrots
    • 3-4 (250g) fresh baby beetroot
    • 1 (120g) medium zucchini
    • 2 small red onions
    • 1 whole clove garlic
    • 3-4 tablespoons extra virgin olive oil
    • Sea salt and freshly ground black pepper
    • 100g baby spinach and rocket leaves


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.


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