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Oven Baked Veggies

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


  • ¼ small pumpkin (Queensland Blue or Jap)
  • 1 bunch rainbow Dutch carrots
  • 3-4 fresh baby beetroot
  • 1 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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