Roast vegetables with autumn tabouli

As the cooler weather encroaches following summer, serve up carefully roasted vegetables and sweet banana chillies with this popular Middle Eastern salad for a wholesome addition to any meal.

  • 55 mins preparation
  • Serves 4
  • Print


Roast vegetables with autumn tabouli
  • 800 gram kent pumpkin, cut into thick wedges
  • 4 banana chillies, halved lengthways
  • 2 medium (240g) zucchini, cut into thick slices
  • 200 gram cauliflower, cut into small florets
  • 2 tablespoon olive oil
  • 1/2 cup (40g) flaked almonds, toasted, chopped finely
  • 1 clove garlic, crushed
  • 1 cup firmly packed flat-leaf parsley leaves, chopped coarsely
  • 10 basil leaves, chopped coarsely
  • 3 large (270g) roma tomatoes, chopped finely
  • 1/4 red onion, chopped finely
  • 1/4 cup (60ml) extra virgin olive oil


Roast vegetables with autumn tabouli
  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  • 2
    Place pumpkin, banana chillies, zucchini and cauliflower into a large mixing bowl. Drizzle with the olive oil and season with sea salt and freshly ground black pepper. Toss to coat all the vegetables in the oil, then arrange on the prepared baking tray. Roast in the oven for 45-50 minutes.
  • 3
    To make tabouleh, combine all the ingredients in a bowl, season well with sea salt and freshly ground black pepper and toss to combine. Set aside.
  • 4
    Divide the roast vegetables among four warm plates and then spoon over the tabouli.


Not suitable to freeze or microwave. Banana chillies are available in yellow, lime green or red. They are sweet and mild in flavour, quite similar to a capsicum.

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