Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins
400gbutton mushrooms, whole.
800gbaby red skin potatoes, halved
1red capsicum
1large eggplant
1bunch baby carrots, trimmed
Olive oil cooking spray
2tbspextra virgin olive oil
1orange, rind finely grated, juiced
1tspDijon mustard
125gMarinated goats cheese - or marinated Danish fetta
Toasted flaked almonds & chopped parsley, to serve
This delicious one tray bake roasted mushroom and vegetable medley is easy to make and the perfect side dish for lamb, chicken, pork or meatloaf.
1
To make this yummy Roasted mushroom and vegetable recipe, you will need to start with the potatoes as they will take longer to cook than the other vegetables and the mushrooms. Preheat the oven to 230°C (fan forced). Chop the red skin potatoes in half, cover with olive oil and a little salt. Place in the oven and cook for 15 minutes.
2
Cut capsicum, carrot and eggplant into slices. Place vegetables and mushrooms into the same pan as the potatoes and toss. Add a little more olive oil and season with salt and pepper. Place pan in the oven and roast for another 10 minutes, turn all the vegetables and roast a further 15 minutes, or until golden and tender.
3
While cooking, you can prepare the dressing. In a bowl, whisk the olive oil, orange rind, juice, mustard and salt and pepper together. As soon as you take the tray out of the oven, pour the dressing over, crumble over cheese and scatter over almonds and parsley.
Ingredients
400gbutton mushrooms, whole.
800gbaby red skin potatoes, halved
1red capsicum
1large eggplant
1bunch baby carrots, trimmed
Olive oil cooking spray
2tbspextra virgin olive oil
1orange, rind finely grated, juiced
1tspDijon mustard
125gMarinated goats cheese - or marinated Danish fetta
Toasted flaked almonds & chopped parsley, to serve
Directions
This delicious one tray bake roasted mushroom and vegetable medley is easy to make and the perfect side dish for lamb, chicken, pork or meatloaf.
1
To make this yummy Roasted mushroom and vegetable recipe, you will need to start with the potatoes as they will take longer to cook than the other vegetables and the mushrooms. Preheat the oven to 230°C (fan forced). Chop the red skin potatoes in half, cover with olive oil and a little salt. Place in the oven and cook for 15 minutes.
2
Cut capsicum, carrot and eggplant into slices. Place vegetables and mushrooms into the same pan as the potatoes and toss. Add a little more olive oil and season with salt and pepper. Place pan in the oven and roast for another 10 minutes, turn all the vegetables and roast a further 15 minutes, or until golden and tender.
3
While cooking, you can prepare the dressing. In a bowl, whisk the olive oil, orange rind, juice, mustard and salt and pepper together. As soon as you take the tray out of the oven, pour the dressing over, crumble over cheese and scatter over almonds and parsley.
