Quick & Easy

Roasted vegetable stacks

Roasted vegetable stacks
4
15M
20M
35M

Ingredients

Method

1.Preheat oven to 200°C (180°C fan-forced).
2.Reserve fennel tips from fennel; slice fennel thinly.
3.Place vegetables on oiled oven tray; spray with oil. Roast, uncovered,about 20 minutes or until vegetables soften. Stir in half of the parsley.
4.Stack vegetables on serving plates; drizzle with combined juice and oil, sprinkle with remaining parsley and coarsely chopped reserved fennel tips.

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