Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
Toss the prepared vegetables together with the potatoes and onions in a large baking dish
Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
Use baby vegetables such as beetroot, carrots, scallopini and leeks.
Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
2 cups
pumpkin
2 cups
kumara
1
red capsicum
400 g
potatoes
4
pickling onions
1 tbsp
olive oil
2 clove
garlic
1 tbsp
honey
2 tbsp
sesame seeds
1 cups
rosemary sprigs
black pepper, cracked
Per serve
Energy
772kJ
Total Fat
5g
Saturated Fat
0.8g
Protein
4.7g
Total Carbohydrate
30g
Dietary Fibre
3.8g
Sodium
200mg
Method
Preheat the oven to 200 degrees C
Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
Toss the prepared vegetables together with the potatoes and onions in a large baking dish
Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
Use baby vegetables such as beetroot, carrots, scallopini and leeks.
Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Method
Preheat the oven to 200 degrees C
Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
Toss the prepared vegetables together with the potatoes and onions in a large baking dish
Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
Use baby vegetables such as beetroot, carrots, scallopini and leeks.
Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
