Full ingredients list:
2 medium potatoes, peeled
1 medium eggplant
1/2 butternut pumpkin, peeled
2 beetroots, peeled
6 unpeeled cloves garlic, unpeeled
cooking oil spray
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Chop all the vegetables into 4cm pieces and cut the onion and beetroot into wedges.
Step 2 Arrange vegetables and garlic in a large baking dish. Spray with oil, tossing gently to coat. Bake for 40 minutes or until golden brown and tender.
When roasting vegies, don't drown them in oil. Simply spray them with a little olive oil and bake as normal.
About this recipe
First published: June 2008