For sixteen – divide for less!

Baked Seasonal Vegetables

  •  1 whole Pumpkin
  •  3 eggplants Eggplant
  •  3 medium Sweet potato
  •  4-5 Zucchini
  •  2 kgs Rocket
  •  5 large tomato

Nut mince for sprinkles

  • 4 Onions
  • 4 cloves Garlic
  • 11/2 cups of any nuts, use at least 2 types like walnuts and cashews or almonds
  • 3 cups Bread crumbs, preferably saved up from all the bread, not bought stuff as it is full of scary ingredients
  • Olive oil for frying
  • Italian herb mix

Reduced balsamic, olive oil and honey dressing

Slice and then pre bake all vegetables, except zucchini and tomato

Place on baking trays as far apart as possible so vegetables can roast.

Don’t use too much oil, so as not to fall apart or be too soggy.

When vegetables are ready, cool, then individually stack on 2 or 3 baking trays from largest veg on the bottom to smallest on top. Usually eggplant or pumpkin first followed by kumera, tomato and zucchini last, season.

This should be to simply reheat and slightly cook zucchini on top.

Enjoy!
Picture is of a vegetable stack cooked by Billabong Chef Mignon
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