Cold winter nights certainly don’t get you in the mood for salad. We recently stumbled across this great recipe and thought we should share.
So why not give it a try and take out a tray of steaming roasted vegetables to brighten up your evening!
[vc_empty_space height=”20″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]½ tbsp balsamic vinegar
½ tsp Dijon mustard
2 tbsp olive oil
1 garlic clove, crushed
1 tsp finely chopped fresh thyme
½ tsp finely chopped fresh oregano
1 medium beetroot, scrubbed and cut into 1.5cm wedges
1 medium carrot, peeled and cut into 1.5cm wedges
½ medium red capsicum, deseeded and cut into 3cm pieces
½ medium yellow capsicum, deseeded and cut into 3cm pieces
½ medium green capsicum, deseeded and cut into 3cm pieces
1 medium zucchini, cut into 1.5cm wedges
salt and pepper, to taste
Note: makes 3-4 side serves [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]
1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
2. Whisk the vinegar, mustard, oil, garlic, thyme and oregano together in a small bowl.
3. Place the beetroot and carrot in a large bowl, drizzle over one third of the oil mixture and lightly toss to coat. Season with salt and pepper, if desired. Transfer to the lined baking tray and roast for 20 minutes until tender and cooked through, turning halfway through the cooking time.
4. Place the pepper and zucchini in the large bowl, drizzle over the remaining oil and toss lightly to coat. Season with salt and pepper, if desired. Transfer to the lined baking tray with the beetroot and carrot and cook for the remaining 10 minutes until tender and cooked through, turning halfway through the cooking time.
To serve, place the vegetables into a serving bowl and enjoy!
Source [/mkdf_accordion][mkdf_separator position=”center” color=”#eaeaea” border_style=”solid” width=”400″ thickness=”1″][/vc_column][/vc_row]