Roasted Vegies & Avocado dressing

The only vegie I was never fussed about was Beetroot, but this has changed my tastebuds! So delicious!!!

INGREDIENTS:

• 1 zucchini (or eggplant)
• 1/2 butternut pumpkin
• 1 sweet potato
• 5 Brussels sprouts
• 2 beetroot
• 3 cloves garlic unpeeled
• 2 tsp dried oregano
• 1-2 chilies chopped (optional)
• 1 tsp salt or no-msg stock powder
• 1 tsp black pepper
• 3 Tbsp. olive oil
• Tin chickpeas* (optional) 
• Punnet grape tomatoes

To Serve:

• Handful walnuts
• Mixed greens (I like rocket and spinach)
• Goats cheese (optional)
• Siracha sauce (optional)

PREPARATION:

1. Preheat oven to 200°C
2. Chop vegies into approx 3 cm cubes
3. Place all ingredients (except tomatoes) into a baking tray, mix thoroughly to coat
4. Spread in one even layer and roast for around 40 minutes.
5. Add tomatoes for the last 10 minutes
6. Squeeze garlic out of skin and mix through or remove if you don’t want a strong flavour

Avocado Dressing

• 1 avocado
• 1 small garlic clove
• Juice of 1-2 lime
• 1/8 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Use blender or food processor until light and creamy.

To serve, place a handful of mixed greens on a plate and top with the roasted vegies. Drizzle over the Avocado Dressing (and siracha sauce)

Tips: for needed protein use the chickpeas, serve with favourite meat, or add goats cheese/feta when serving – yum!!!

The leftovers are just as yummy cold!!! – as in top image