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Seasonal roasted vegetables


  • 1 cup cold pressed macadamia oil

  • 1.5 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)


  • 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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