Black Olive Roast Vegetables (4)

Black Olive Roast Vegetables (4)
Print Recipe
Black Olive Roast Vegetables (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 C Fan 190 Gas 6. Cut the pumpkin into thinnish wedges and peel off the skin. Discard seeds.
  2. In a big bowl combine the tapenade with the olive oil and black pepper. Add the vegetables, rosemary and garlic cloves and toss until well coated.
  3. Tip the vegetables into a roasting tin and bake for 45 minutes to an hour, until the vegetables are tender and nicely browned.
  4. To serve, top the vegetables with a spoonfool of olive tapenade, thinned with a little olive oil.
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