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Kim McCosker & Rachael Bermingham

Seasonal roasted vegetables


Ingredients

  • 1 cup cold pressed macadamia oil
  • 1½ tsp oregano powder
  • 3 cups of vegies of your choice (whole mushrooms; diced sweet potatoes ; capsicum cut into 4 with seeds removed; topped and tailed zucchini; carrots sliced down the middle and halved; squash sliced in half; whole beans; onions halved etc)

Method

  1. Preheat oven to 180C. Place vegetables on a baking tray. Coat in the oil and bake until cooked.
  2. Remove from tray and add to serving plate.
  3. Combine 1 tsp sea salt and oregano and sprinkle over warm roasted vegetables.
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