Roasted Vegetables with Buttermilk Dressing

2 zucchini, chopped
1 bunch baby beetroot, scrubbed and trimmed
6 potatoes, chopped
1 sweet potato, chopped
½ butternut pumpkin, chopped
6 carrots, chopped
1 eggplant, chopped
2 onions, cut into 6 wedges
2 tblspns olive oil
4 garlic cloves, crushed
Salt & pepper
2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips
¾ cup chopped basil
500ml buttermilk
1 cup mayonnaise

Toss the zucchini, beetroot, potatoes, sweet potato, pumpkin, carrots, eggplant and onion with the oil, garlic, salt & pepper. Cover and bake in a 180° oven for 40 minutes or until tender then remove cover, increase oven to 250° and place back in for 15 minutes or until browned. Drizzle with the dressing then scatter over the capsicum and basil. Dressing: mix together buttermilk and mayonnaise.                         

Serves: 4-6

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