Vibrantly coloured winter and spring vegetables make up this healthy and stylish dish that can be eaten warm as a starter, or with your favourite roast or simply as a summer salad. The essence of the dish lies in all the tasty olive oil pan juices.

Chef: Don Hancey

Ingredients:

• 2 yellow capsicums / peppers
• 2 heads garlic
• 2 red capsicums
• 1 green capsicum
• 1 sweet potato
• 1 butternut pumpkin
• 2 red onions (Spanish)
• Bunch vine ripened tomatoes
• 4 parsnips
• 150ml (a generous slurp) Dandaragan Estate EVOO fruity sea salt
• Fresh cracked black pepper

No. Serves: 2

Cooking Instructions:

• Cut pumpkin and sweet potato into approx 2.5cm discs or chunks. Cut onions in half leaving skin on. Cut capsicums in half lengthways, slicing through the stems. Discard pith and seeds. Cut top off garlic, leaving skin on.
• Place all vegetables in a large bowl and pour over olive oil using your hands lightly to toss vegetables through the olive oil. Add sea salt and pepper to taste.
• Tip vegetables into a large baking or roasting tray and roast in pre-heated oven at 240C for approx 30 minutes. Vegies will turn a gorgeous wrinkled colour when ready.