Mediterranean Roasted Vegetables
300g cherry tomatoes
2 kg McCain Classic Mediterranean Roast Vegetables
2 of each yellow and orange peppers, cored and cut into chunks
180ml (¾ cup) olive oil
2 - 3 cloves garlic, crushed
Salt and freshly ground black pepper
FOR THE DRESSING
250ml (1 cup) double cream plain yoghurt
180ml (¾ cup) milk
20ml (2 Tablespoons) apple cider vinegar
1 clove garlic, crushed
Zest of 1 lemon
Handful fresh parsley, chopped
80ml (1/3 cup) parmesan cheese, finely grated
Salt and freshly ground black pepper
FOR THE DUKKAH
15ml (1 Tablespoon) coriander seeds
10ml (2 teaspoons) cumin seeds
10ml (2 teaspoons) ground cumin
60ml (3/4 cup) peanuts
30ml (2 Tablespoons) sesame seeds (black and white)
45ml (3 Tablespoons) yellow sugar
Sea salt flakes
6
Prep Time: 10 - 15 minutes
Total Time: 20 - 30 minutes
- Preheat the oven to 200°C and line a baking sheet with baking paper.
- Place the all the vegetables on the prepared baking sheet. Mix the olive oil and garlic, drizzle over the vegetables and toss slightly.
- Spread into an even layer and season with salt and pepper and bake for 20 minutes or until lightly roasted. Leave to cool.
DRESSING:
- Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake together until smooth.
DUKKAH:
- Dry-fry the cumin and coriander seeds and crush in a mortar and pestle until coarsely grounded. Add the rest of the ingredients and crush a bit more.
TO SERVE:
- Place the vegetables on a serving platter and pour over the dressing just before serving. Sprinkle with Dukkah and serve.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Roast Veg #dukkah
Variations, Hints and Tips
Tip: The dressing can be kept in the fridge for up to 5 days.
This Festive Menu 1 is an ideal Festive Family Meal consisting of 4 dishes:
Starter:
Peri- Peri Prawns & Tempura Vegetables
Main:
Roasted Leg of Lamb with Carrots & Potatoes
Sides:
Mediterranean Roasted Vegetables
Savoury Rice and Creamed Spinach.