Roasted Pan Veggies

INGREDIENTS

Small butternut peeled deseeded and cubed
200 g green beans tops and tails cut off
1 purple onion cut into wedges
1 lemon cut into 6 wedges
8 cloves garlic roughly chopped
1 red pepper deseeded and cut into big cubes
4 baby marrows cut into 3
1 brinjal sliced
2 carrots peeled and sliced thickly
½ punnet mushrooms
Corn pieces steamed/boiled

Marinade:
¼ cup chilli infused olive oil
1 teaspoon cajun spice
1 teaspoon garlic pepper
½ teaspoon fine cumin
½ teaspoon aromatic roast potato spice
Salt to taste
1 teaspoon crushed garlic
1 tablespoon lemon juice
1 tablespoon mayonnaise
1 tablespoon tomato sauce
1 tablespoon chilli sauce

METHOD

Mix marinade ingredients.
Gently toss veggies besides corn in marinade and place in roasting pan.
Bake in preheated oven @200°c.
Remove after 15 minutes drizzle with olive oil and gently toss.
Return to oven till veggies are tender but slightly crisp. Add corn. Toss and serve.
Zaakirah

INFO & TIPS

Serve as a side dish with fish, chicken, chops or steak.

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