ROAST ITALIAN VEGETABLES

Ingredients

• 450g (2 medium) Fennel, trimmed, cut into thin wedges
• 250g (1 bunch) Dutch carrots, scrubbed
• 1 bulb garlic, cloves separated, skin left on
• 325g (3 medium) Lebanese eggplant, cut into chunks
• 600g (3 meduim) zucchini, cut into chunks
• 300g (1 large) red capsicum, chopped
• 1/4 cup (80ml) olive oil
• 2 tbs oregano leaves
• extra virgin olive oil & lemon wedges, to serve

Method

1. Preheat oven to 220°C fan forced. Grease a large roasting pan.
2. Place the vegetables into the roasting pan. Combine olive oil, oregano, and salt and pepper and pour over the vegetables, toss to coat.
3. Roast for 30-40 minutes, turning vegetables every 15 minutes until light golden and tender. Remove from the oven, drizzle over extra virgin olive oil and squeeze over lemons. Serve.