Vegetarian

Roasted vegetables with blue cheese and walnuts

Roasted vegetables with blue cheese and walnutsAustralian Women's Weekly
4
10M
40M
50M

Ingredients

Mustard and chive dressing

Method

1.Preheat oven to very hot, 240°C (220°C fan-forced). Combine beetroot and one tablespoon of the olive oil on a large oven tray. Roast in a hot oven for 15 minutes.
2.Meanwhile, combine the pumpkin, capsicum, zucchini, red onion, garlic, remaining oil, salt and pepper. Divide the vegetables between the beetroot tray and a second large oven tray. Roast in a hot oven with beetroot for a further 20 minutes or until the vegetables are browned and tender.
3.To make mustard and chive dressing, combine all ingredients in a screw-top jar; shake well.
4.Peel the beetroot. Top vegetables and beetroot with blue cheese and walnuts. Drizzle with mustard and chive dressing.

Not suitable to freeze. Not suitable to microwave.

Note

Related stories