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roast potato, carrot & zucchini
Preheat oven to 180C (fan forced)
Peel potatoes & carrots. Slice vegetables into thin strips using either a mandolin or knife (approx 1cm wide & 7cm long)
Place potato into a microwave dish wth 1 tablespoon of water & partially cook on high for approx 5 mins.
Repeat this step with the carrots.
Leave the zucchini raw.
Once potato & carrot have been partially cooked, place all the vegetables onto a baking tray lined with baking paper.
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.
Bake in oven for approx 40mins until golden.
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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