This is a visually appealing dish that will brighten up your dinner table. It can be made in advance and reheated or even eaten cold.
Trick is to select vegetables of a similar size and cut them all on a mandolin or vegetable slicer.
Roasted Vegetable BakePrint Recipe
- Eggplant x 2
- Zucchini x 3
- Sweet Potato x 2
- Roma Tomatoes x 6
- Parsnip x 1
- Olive oil
- Parmesan Cheese
- Salt & Pepper
Slice all the vegetables and arrange accordingly
Drizzle with olive oil, season well and sprinkle parmesan over.
Bake at 175 degrees for 25 mins.
Grade - Easy