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



  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.
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