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Categories:
pumpkin red onion red zucchini garlic flat mushrooms punnet cherry tomatoes light olive oil chickpeas fresh basil Italian dressing black pepper
Viewed: 61 - Published at: 9 years agoIngredients
- 400g pumpkin, peeled, cut into wedges
- 1 red onion, cut into wedges
- 1 red capsicum, sliced
- 1 zucchini, cut into chunks
- 6 cloves garlic
- 250g flat mushrooms, quartered
- 1 punnet cherry tomatoes
- 1 tablespoon light olive oil
- 300g can chickpeas (garbanzo beans), drained
- 1 cup fresh basil leaves
- 1/2 cup KRAFT FREE* Balsamic Italian Dressing
- black pepper
Method
- Toss together the pumpkin, onion, capsicum, zucchini and garlic with half of the oil.
- Place onto an oven tray and bake at 200C fan-forced for 15 minutes.
- Add the mushrooms and cherry tomatoes that have been tossed in the remaining oil to the tray and cook a further 10 minutes.
- Allow to cool slightly on the tray.
- Mix the vegetables in a large bowl with the chickpeas, basil, dressing and pepper.
- Can be served warm or cold.
