Name: Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: Serves 4
Ingredients: 1 bunch beetroot, cleaned and peeled; 6 baby carrots, cleaned; 1 red capsicum, chopped; 1/2 kent pumpkin, skin on, chopped; 2 zucchini, sliced into chunks; 1 yellow capsicum, chopped; 2 red onions, chopped into quarters; 1 tbs olive oil; 2 pinches McKenzie's Australian Natural Sea Salt Grinder

Roasted Vegetables

Serves 4

Prep 15 mins

Cook 45 mins

1 bunch beetroot, cleaned and peeled 6 baby carrots, cleaned 1 red capsicum, chopped 1/2 kent pumpkin, skin on, chopped 2 zucchini, sliced into chunks 1 yellow capsicum, chopped 2 red onions, chopped into quarters 1 tbs olive oil 2 pinches McKenzie's Australian Natural Sea Salt Grinder

Step 1

Preheat oven to 180°C. Place prepared vegetables into a large roasting tray. Drizzle with olive oil and sprinkle with garlic salt. Toss lightly.

Step 2

Place into hot oven and roast for 45 minutes or until golden.

McKenzie’s Products

McKenzie’s Australian Natural Sea Salt Large Grinder 410g

View Product

McKenzie’s Whole Black Peppercorn Large Grinder 200g

View Product

Cook Mode Prevent screen from sleeping

Roasted Vegetables