Name: Baked kumara, shallots and squash with bean dip
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 3 small_piece kumara (750g), cut into 1cm slices; 250 gram golden shallots, peeled, broken into segments; 1 medium_piece red capsicum (200g), quartered; 500 gram yellow baby squash, halved; 6 medium_piece egg tomatoes (450g), halved; 2 teaspoon olive oil; 6 sprigs thyme; 3 clove garlic, crushed; 300 gram can butter beans, rinsed, drained; 1/4 cup (60g) tahini; 1/4 cup (60ml) low-fat yogurt; 2 tablespoon coarsely chopped chives; 2 teaspoon lemon juice

Ingredients

3 small_piece kumara (750g), cut into 1cm slices

250 gram golden shallots, peeled, broken into segments

1 medium_piece red capsicum (200g), quartered

500 gram yellow baby squash, halved

6 medium_piece egg tomatoes (450g), halved

2 teaspoon olive oil

6 sprigs thyme

3 clove garlic, crushed

300 gram can butter beans, rinsed, drained

1/4 cup (60g) tahini

1/4 cup (60ml) low-fat yogurt

2 tablespoon coarsely chopped chives

2 teaspoon lemon juice

Method

1.Place vegetables on baking paper-lined baking tray; brush with combined oil, thyme and garlic. Bake, uncovered, in moderately hot oven about 45 minutes or until tender. Turn vegetables, except tomato, occasionally.

2.To make the bean dip: Mash beans in medium bowl; stir in tahini, yogurt, chives and juice.

3.Serve with bean dip and lemon wedges, if desired.

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Ingredients

Method

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