Rainbow Roast Vegetables

This recipe combines the unique colours, flavours and textures of eight different vegetables with a tasty balsamic, garlic and herb dressing/sauce, creating the perfect festive side dish for your Christmas family feasts.

These roast vegetables boast an amazing array of anti-oxidants, dietary fibres and even pre-biotic foods for good circulatory and digestive health. Vegetables can be served piping hot from the oven or cooled over a bed of rocket or baby spinach leaves for extra iron and folate.
Serves
6
Difficulty
Easy
Category
Main Meal
Gluten Free
Yes
Dairy Free
Yes
Vegan
Yes
Vegetarian
Yes
Total Time
1 hr 10 mins

Ingredients

Dressing/Sauce

  • 4 tablespoons balsamic vinegar, or more to taste
  • 4 tablespoons olive oil
  • 4 cloves garlic, thickly sliced
  • 1 Tb fresh rosemary
  • 1 Tb fresh thyme leaves

Vegetables

  • 2 cups sweet potato, peeled and sliced, 3cm pieces
  • 2 cups parsnip, peeled and sliced, 3cm pieces
  • 2 red onions, peeled and sliced into sixths
  • 1 medium zucchini, cut in half lengthwise then cut pieces to 3cm long
  • 1 medium eggplant, cut lengthwise into quarters, then cut pieces to 3cm long
  • 1 cup portobello mushrooms, clean, remove stems, and slice thickly
  • 1 yellow capsicum, cut lengthwise into quarters and then cut pieces in half
  • 1 red capsicum, cut lengthwise into quarters and then cut pieces in half
  • Cracked black pepper and pinch of salt to taste

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Combine the balsamic vinegar, olive oil, rosemary, garlic and oregano in a small mixing bowl.
  3. Combine the sweet potato, parsnip and red onion in a large mixing bowl. Pour the sauce over them and toss well whilst reserving excess sauce and garlic pieces for other vegetables.
  4. Arrange sweet potato, parsnip and red onion in roasting pan lined with baking paper. Cover and bake for 20min till half cooked.
  5. Combine mushrooms, eggplant, zucchini, red and yellow capsicums in a large mixing bowl and cover with remaining sauce.
  6. Add remaining vegetables and all excess sauce and garlic into the roasting pan with other vegetables and bake for a further 20 to 25 minutes. Stir every 5 minutes until all the vegetables are browned and tender, but still firm.
  7. Season vegetables with salt and pepper if desired and serve either hot or at room temperature. Serve on a bed of rocket or spinach leaves.
Nutritional Information
Recipe makes: 6 serves
Serving size: 155g
  Average Quantity per Serving Average Quantity per 100g
Energy 857kj (205 calories) 553kj (132 calories)
Protein 3.4g 2.2g
Fat, Total 12.6g 8.1g
  – Saturated 2.0g 1.2g
Carbohydrate 16.6g 10.7g
  – Sugars 8.7g 5.6g
Dietary Fibre 5.2g 3.4g
Sodium 21mg 13mg
Vitamin C 78mg 51mg


 
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