Chunky Roast Vegetables With Sage And Lemon

These chunky roast vegetables are a sensational side dish for a traditional Italian roast dinner.

The ingredient of Chunky Roast Vegetables With Sage And Lemon

• 1 lemon
• 2 zucchini thickly sliced
• 1 large red onion cut into wedges
• 2 red capsicums cut into thick strips
• 1 large eggplant cut into 4cm chunks
• 2 baby fennel trimmed cut into quarters fronds reserved
• 8 garlic cloves unpeeled
• 500g kent pumpkin cut into small wedges
• 1 2 cup olive oil
• 1 3 cup fresh sage leaves

The Instruction of chunky roast vegetables with sage and lemon

• preheat oven 200c 180c fan forced line two large trays with baking paper
• using a small sharp knife or vegetable peeler cut 2cm wide pieces of rind from lemon halve lemon place zucchini onion capsicum eggplant fennel garlic pumpkin oil sage and lemon rind in a large bowl season with salt and pepper toss until well combined divide vegetable mixture between prepared trays roast for 35 to 40 minutes or until golden and tender sprinkle with fennel fronds serve with beef from ragu see related recipe and lemon halves

Nutritions of Chunky Roast Vegetables With Sage And Lemon

fatContent: 210 32 calories
saturatedFatContent: 15 1 grams fat
carbohydrateContent: 2 2 grams saturated fat
sugarContent: 11 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 3 grams protein
sodiumContent: n a

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