2 red onions, cut into large wedges
½ butternut pumpkin, cut into large dice
1 beetroot, peeled and cut into large dice (optional)
2 red capsicum, seeds removed and cut into large strips or diced
1 med eggplant, diced
2 cloves garlic, minced and mixed with 2 Tablespoons olive oil
1 teaspoon sumac
- Preheat oven to 180 and place all prepared vegetables on a tray lined with baking paper.
- Brush over the garlic and oil mixture and sprinkle with the sumac
- Roast in oven until vegies are cooked and starting to caramelize.
Serve this with Tasty zucchini and fetta fritters