Thai roasted vegetables

Serves: 8
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 16.80 / $ 2.10 per serve

(at time of publication)

Ingredients

2 red onions, cut in wedges
2 red capsicums, cut in chunks
2 yellow capsicums, cut in chunks
2 kumarasweet-potatoX, peeled, cut in chunks
1 eggplantaubergineX, sliced
200ml vegetable stock made with 200ml boiling water and 3 teaspoons stock powder
oil spray
5 medium tomatoes
Dressing
3 kaffir lime leaves, finely chopped
1 red chilli, deseeded, diced
1 stalk lemongrass, bruised, chopped
1 cup fresh coriandercilantroX
2cm-piece fresh ginger, peeled, chopped
2 cloves garlic, crushed
6 tablespoons oil
2 tablespoons salt-reduced soy sauce

Instructions

1 Preheat oven to 200ºC. Line a large roasting tin with greaseproof paper. Add onions, capsicums, kumara and eggplant. Pour stock over. Spray with oil.

2 Roast vegetables for 45 minutes, turning until softened and lightly charred. Add tomatoes and cook for 15 more minutes.

3 To make dressing, place all ingredients in a blender and whizz until smooth. Season. Arrange vegetables on a serving platter, drizzle dressing over and toss lightly to serve.