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
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.