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Ingredients
- 600g kent pumpkin
- 4 baby onions
- 150g baby brussels sprouts
- 150g baby zucchini
- 2 portobello mushrooms
- 3 tbsp olive oil
- 2 cloves garlic, finely chopped
- ½ tsp dried chilli flakes
- 1 tbsp dried oregano
- Sea salt and black pepper
- Juice of 1-2 lemons
- 180g marinated fetta to serve
Method
Preheat oven to 180C. Cut pumpkin into thin wedges and remove skin if desired. Leave skin on the onions and cut in half lengthways. Place on a large baking tray alongside pumpkin. Set aside.
Cut brussels sprouts in half and place on a separate baking tray with zucchini. Cut mushrooms into six wedges each and place on tray with zucchini and sprouts. Mix oil with garlic, chilli and oregano. Drizzle over both trays of vegetables. Season vegetables with salt and pepper.
Cook the tray of pumpkin for 35 minutes, until it is soft and cooked. Add the second tray and continue to bake vegetables for 10-15 minutes, until they are cooked. Remove from oven and cool slightly. Divide between plates, squeeze over lemon juice and top with fetta.
