Friday, March 22, 2013

Moroccan Roast Vegetables

Moroccan Roast Vegetables with Lemon Pepper and Mint Dressing


1 tsp Select Seasoning lemon and pepper, 60g
2 red capsicums, desseded and ccut into wedges
500g pumpkin, peeled and cut into chunks
1 red onion, cut into wedges
1 Eggplant, cut into chunks
3 TBSP olive oil
2 TBSP Select Moroccan Seasoning
2 Courgettes, thinly sliced lengthwise
1 bunch asparagus, ends trimmed

Lemon Pepper and Mint Dressing

1 cup Greek yoghurt
1 tsp Select Mint Flakes
1 tsp honey

Preheat the oven to 200degC.
To prepare the dressing, combine all the ingredients and set aside.
Place the capsicums, pumpkin, onion and eggplant in a roasting dish. Drizzle with the oil and sprinkle with the Select Moroccan seasoning. Roast in the oven for 15 minutes.

Add the courgett slices and asparagus and cook for a further 15 minutes, or until the vegtables are tender and golden brown.

Drizzle over the Lemon Pepper and Mint Dressing and serve warm or as a salad.

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