Mustard Roast Vegetables

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Mustard Roast Vegetables

 

 

550 g (1 1/4 lb) baby chat potatoes, chopped

olive oil cooking spray

1 tablespoon (4 tsp) Maille wholegrain mustard

3 baby eggplant, trimmed, halved lengthways

1 red capsicum (bell pepper)

2 zucchini, trimmed

1 red apple

1 red onion, cut into thin wedges

1/3 cup oregano leaves

salt and pepper, to taste

 

 

1. Preheat oven to 200 C (390 F).

 

2. Place potatoes in a large baking dish. Spray with oil. Combine

mustard and 1 tablespoon (4 tsp) warm water in a jug. Pour over

potatoes. Toss to coat. Roast for 10 minutes.

 

3. Cut eggplant, capsicum, zucchini and apple into 2 cm (3/4 " ) pieces.

Add all vegetables, apple and oregano to potatoes. Season with salt

and pepper. Toss to combine. 3 Return to oven. Roast for 20 to 25

minutes or until vegetables are tender and golden.

 

 

Serves 4.