Name: Roasted vegetable stacks
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 baby fennel bulbs (520g); 4 medium egg tomatoes (300g), halved lengthways; 2 small red capsicums (300g), sliced thickly; 2 medium zucchini (240g), sliced thickly lengthways; 4 baby eggplants (240g), sliced thickly; cooking-oil spray; 1/3 cup fresh flat-leaf parsley, chopped finely; 1/3 cup (80ml) lemon juice; 1 tablespoon olive oil

Ingredients

4 baby fennel bulbs (520g)

4 medium egg tomatoes (300g), halved lengthways

2 small red capsicums (300g), sliced thickly

2 medium zucchini (240g), sliced thickly lengthways

4 baby eggplants (240g), sliced thickly

cooking-oil spray

1/3 cup fresh flat-leaf parsley, chopped finely

1/3 cup (80ml) lemon juice

1 tablespoon olive oil

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Reserve fennel tips from fennel; slice fennel thinly.

3.Place vegetables on oiled oven tray; spray with oil. Roast, uncovered,about 20 minutes or until vegetables soften. Stir in half of the parsley.

4.Stack vegetables on serving plates; drizzle with combined juice and oil, sprinkle with remaining parsley and coarsely chopped reserved fennel tips.

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Ingredients

Method

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