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Simple Roast Vegetables

  • Dani Venn
Simple Roast Vegetables

Prep time:

10 minutes

Cooking time:

25 minutes




  • 1 tablespoon Melrose Macadamia Oil
  • 1 tablespoon Melrose Unhulled Tahini
  • 2-3 tablespoons miso paste
  • 2 carrots, washed and chopped into 2cm pieces
  • 2 parsnips, washed and chopped into 2cm pieces
  • 1 eggplant, washed and chopped into 2cm pieces
  • 1 zucchini, washed and chopped into 2cm pieces
  • Sea salt & pepper, to taste

To serve:


Preheat fan-forced oven to 180°c and line a baking tray with baking paper.

To make the dressing: in a small bowl, mix together the oil, tahini and miso paste. In a large bowl, add all the vegetables and dressing and toss thoroughly to ensure well combined. Season to your liking.

Transfer the vegetables onto the baking tray and bake for 25-30 minutes, until tender. Serve with a drizzle of walnut oil.

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