Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast a further 10 minutes or until the Broccolini® and vegetables are just tender. Serve.
TipServe with grilled or barbecued sausages, chicken, beef, lamb or pork.
TipPile any leftover vegetables in a wrap with pesto and ham for a healthy lunch.