Serves 6 as side dish
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
4 garlic cloves
1 red onion, cut into thick wedges
2 red capsicums, quartered lengthways, deseeded and thickly sliced
4 medium zucchini, trimmed and cut into thick strips
2 baby fennel bulbs, trimmed and quartered lengthways
¼ cup olive oil
Sea salt and black pepper
250g mini Roma or cherry tomatoes
1/4 cup curly leaf parsley leaves, roughly chopped
- Preheat oven to 200ºC. Place garlic on a board, using the back of a knife slightly crush cloves.
- Place garlic, onion, capsicums, zucchini and fennel into a large heavy-based roasting pan. Drizzle vegetables with oil and toss to coat. Season with salt and pepper to taste.
- Bake vegetables, turning once, for 35 minutes. Toss through tomatoes. Roast for further 10-12 minutes until vegetables are tender. Arrange vegetables on a serving platter and sprinkle with parsley. Serve hot or at room temperature.
These delicious roast vegetables team well with lamb, chicken, beef or pan-fried haloumi cheese. They’re also good sprinkled with crumbled feta cheese to serve.