roast potato, carrot & zucchini


  • potatoes , carrots, zucchini, extra virgin olive oil, fresh rosemary, lemon zest, salt & pepper.

  • 2 potatoes per person

  • 2 carrots per person

  • 2 zucchini per person


  • 1.

    Preheat oven to 180C (fan forced)

  • 2.

    Peel potatoes & carrots. Slice vegetables into thin strips using either a mandolin or knife (approx 1cm wide & 7cm long)

  • 3.

    Place potato into a microwave dish wth 1 tablespoon of water & partially cook on high for approx 5 mins.

  • 4.

    Repeat this step with the carrots.

  • 5.

    Leave the zucchini raw.

  • 6.

    Once potato & carrot have been partially cooked, place all the vegetables onto a baking tray lined with baking paper.

  • 7.

    Drizzle over extra virgin olive oil, fresh rosemary leaves. lemon zest, salt & pepper. Mix all ingredients together ensuring vegetables are coated in the olive oil dressing.

  • 8.

    Bake in oven for approx 40mins until golden.

  • 9.

    To serve, place veg onto large platter & drizzle with a little extra virgin oilive oil.


Great seved with bbq or roast meat, chicken or fish.

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