Serves:

4

Description:

Ingredients:

• 2 medium carrots cut into long quarters
• 1 beetroot trimmed and halved
• 1 fennel bulb, cut into wedges
• 1 red capsicum, cut into thick strips
• 4 baby squash, cut in half
• 2 egg tomatoes, halved
• 3 tbsp olive oil
• 50g blanched almonds, chopped & toasted

Garlic Aioli:

• 2 large egg yolks
• 2 cloves garlic
• 200mls light olive oil
• 1 tsp caster sugar
• Rind 1 lime & 2 tsp lime juice
• Salt flakes & freshly ground black pepper

Coriander Guacamole:

• 4 spring onions, roughly chopped
• 1 large ripe avocado, roughly chopped
• 1 small green chilli (optional)
• 1/2 cup coriander leaves
• Salt & freshly ground black pepper

Method:

1. Preheat the oven to 200°C.
2. Line a large baking dish with a sheet of baking paper. Toss the vegetables with the oil and salt & pepper. Bake 30min, tossing regularly until vegetables are just golden roasted and tender.
3. For the Aioli: Place the egg yolks in a small food processor or blender. Add the garlic & process. While the processor is running, add the oil drop by drop until the mixture begins to thicken, then in a slow stream until a thick mayonnaise is made. Season with sugar, lime and salt & pepper.
4. For the Guacamole: Food process all ingredients. Serve the vegetables, scattered with the nuts and topped with the guacamole and a dollop of aioli.

Tip: Serve warm or at room temperature. A fabulous colour feast that tastes good too.

Recipe by: Jo Richardson

Website: www.seasontotaste.com.au/