Serves
4
Prep
15
mins
Cooking
45
mins
Roasted Vegetables
Directions
Step 1
Preheat oven to 180oC.
Step 2
Place prepared vegetables into a large roasting tray. Drizzle with olive oil and sprinkle with garlic salt. Toss lightly.
Step 3
Place into hot oven and roast for 45 minutes or until golden.
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