Roasted Vegetables with lemon dressing
- RECIPE MAKES: 2-3 serves
- PREP TIME: 20mins
- COOK TIME: 40mins
Preheat oven to 240C. Line two roasting trays with baking paper. In a small bowl mix together the olive oil, garlic, thyme and orange rind. Assemble the pumpkin on one tray and the beetroot and cauliflower on another. Brush vegetables with oil mixture and season with salt and pepper.
Roast the pumpkin for 15 mins, then add the tray of beetroot and cauliflower to the oven and roast both trays for 25 mins until vegetables look golden and are soft.
As the vegetables are roasting make the whole lemon dressing, finely chop half of the lemon (including rind) and juice the remaining half. Combine lemon, lemon, juice, shallot and garlic in a jar, add oil, cap jar and shake.
Peel orange and slice thinly crossways.
Arrange roasted vegetables and orange slices on a plate. Drizzle with some of the dressing. Reserve rest of dressing for the other 1-2 serves of roasted vegetables.
Serving Suggestion:
If your protein allowance allows sprinkle a handful of Changs Original Fried Noodles over roasted vegetables to add some crunch.
Top Tips:
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*If using Jarrahdale pumpkin you do not need to count protein. If using any other pumpkin calculate protein as 65g pumpkin contains 1 g protein.
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Other vegetables of your choice can be added to the roasting trays such as sweet potato, eggplant, red onion, carrot and zucchini.
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Leftover vegetables can be served cold, mixed with greens of your choice to make a salad ie: kale, baby spinach or lettuce
- 2 Tbsp olive oil
- 2 garlic cloves, crushed
- ½ Tbsp thyme, finely chopped (or dried)
- 1 orange, rind finely grated, then sliced
- 6 thin slices of pumpkin*, approx 2cm wedges (*Jarrahdale variety)
- 1 medium beetroot, peeled and cut into 2cm wedges
- ½ cauliflower, cut into florets
- Whole lemon dressing:
- 1 lemon, halved
- 1 shallot, finely chopped
- 1 small garlic clove, crushed
- 3 Tbsp olive oil
