Name: Mixed baked vegetables with rosemary and garlic
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500 gram jap pumpkin, cut into 1cm slices; 500 gram desiree potatoes, cut into 1cm slices; 2 large zucchini (300g), cut into 1cm strips; 1 large yellow capsicum (350g), cut into 2cm strips; 2 large leeks (450g), cut into 1cm slices; 2 sprigs rosemary; 2 teaspoon cumin seeds; 2 clove garlic, crushed; 2 tablespoon olive oil; 1 tablespoon red-wine vinegar; 60 gram fetta cheese; 90 gram low-fat ricotta cheese

Mixed baked vegetables with rosemary and garlic

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

500 gram jap pumpkin, cut into 1cm slices

500 gram desiree potatoes, cut into 1cm slices

2 large zucchini (300g), cut into 1cm strips

1 large yellow capsicum (350g), cut into 2cm strips

2 large leeks (450g), cut into 1cm slices

2 sprigs rosemary

2 teaspoon cumin seeds

2 clove garlic, crushed

2 tablespoon olive oil

1 tablespoon red-wine vinegar

60 gram fetta cheese

90 gram low-fat ricotta cheese

Method

1.Combine pumpkin, potato, zucchini, capsicum and leek on large baking paper-lined baking tray. Add rosemary, cumin seeds, garlic and oil, toss until combined.

2.Bake, uncovered, in moderately hot oven, about 45 minutes or until vegetables are browned lightly and tender, turning occasionally. Drizzle with vinegar.

3.Meanwhile, crumble fetta into small bowl. Add ricotta, stir until smooth. Serve vegetables with cheese mixture.

Soft fresh goat cheese can be substituted for fetta, if desired.
Note

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Ingredients

Method

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