Name: Roasted vegetables with blue cheese and walnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 12 small beetroot, trimmed, halved; 1/4 cup (60ml) olive oil; 300 gram pumpkin, peeled, cut into wedges; 2 small (300g) red capsicums, quartered; 2 large (300g) zucchini, quartered lengthways; 1 large (300g) red onion, cut into wedges; 8 cloves garlic; salt and freshly ground black pepper; 100 gram blue cheese, crumbled; 1/2 cup (80g) walnuts, toasted, chopped coarsely; Mustard and chive dressing; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 2 teaspoon seeded mustard; 2 teaspoon finely chopped fresh chives; salt and freshly ground black pepper

Ingredients

12 small beetroot, trimmed, halved

1/4 cup (60ml) olive oil

300 gram pumpkin, peeled, cut into wedges

2 small (300g) red capsicums, quartered

2 large (300g) zucchini, quartered lengthways

1 large (300g) red onion, cut into wedges

8 cloves garlic

salt and freshly ground black pepper

100 gram blue cheese, crumbled

1/2 cup (80g) walnuts, toasted, chopped coarsely

Mustard and chive dressing

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

2 teaspoon seeded mustard

2 teaspoon finely chopped fresh chives

salt and freshly ground black pepper

Method

1.Preheat oven to very hot, 240°C (220°C fan-forced). Combine beetroot and one tablespoon of the olive oil on a large oven tray. Roast in a hot oven for 15 minutes.

2.Meanwhile, combine the pumpkin, capsicum, zucchini, red onion, garlic, remaining oil, salt and pepper. Divide the vegetables between the beetroot tray and a second large oven tray. Roast in a hot oven with beetroot for a further 20 minutes or until the vegetables are browned and tender.

3.To make mustard and chive dressing, combine all ingredients in a screw-top jar; shake well.

4.Peel the beetroot. Top vegetables and beetroot with blue cheese and walnuts. Drizzle with mustard and chive dressing.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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