ROAST ITALIAN VEGETABLES Recipe

Ingredients List

Serves 4 people

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