Roasted Vegetable Bake
Over a year ago
2,502 views
Ingredients
- 500g fresh pumpkin. peeled & cut into 4cm wedges
- 2 large potatoes (desiree). cut into 4cm wedges
- 2 x 3 second spray canola oil
- 1 Tbsp Fresh Rosemary. chopped
- 300g fennel bulb (1 small). trimmed. halved & cut into 1cm-thick slices
- 2 whole zucchini. diagonally cut into 2cm-thick slices
- 250g cherry tomatoes
- 2 Tbsp dried breadcrumbs
- 2 Tbsp grated parmesan cheese
- 30g reduced fat feta cheese. crumbled
- 1 cup baby spinach leaves. to serve
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Method
-
1
Preheat oven to 160'C. Line a large ovenproof dish with baking paper and place the pumpkin and potatoes in the dish. Lightly spray with cooking oil spray and toss with salt, black pepper and rosemary leaves. Bake for 25 minutes.
Add the fennel, zucchini and tomatoes to the dish. Lightly coat with cooking oil spray and toss with potatoes and pumpkin. Bake for a further 20-25 minutes.
Combine the breadcrumbs, Parmesan and feta in a bowl. Sprinkle over the vegetables and bake for a further 15-20 minutes or until golden and vegetables are tender. Serve immediately with baby spinach.
3 points / 4 serves
NOTES:
- This bake can also serve 6 as an accompaniment to a main meal. The points value per serve is then reduced to 2.5
- I couldn't get any fennel so just used onion instead
- I couldn't get low-fat feta, but used a normal one (1000kj & 13g sat fat per 100g) and it did not change the points value.
Comments (0)