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:

1. Preheat oven to 180C/160C fan-forced.
2. Place zucchini, pumpkin, capsicum, onion and oil in a large roasting pan. Season well with salt and pepper. Toss to combine.
3. Roast for 20 minutes. Add tomatoes and garlic. Toss to combine.
4. Roast for a further 15 to 20 minutes or until vegetables are golden and tender.
5. Remove garlic from pan. Carefully squeeze garlic from skins and place in a small bowl.
6. Using a fork, whisk in vinegar. Season with salt and pepper.
7. Using a potato masher, gently crush tomatoes in pan.
8. Add basil and garlic dressing to vegetables. Toss gently to combine.
9. Serve.