Cooking Instructions
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Step 1
Cut
Zucchini (2)
,
Pumpkins (1 3/4 cups)
,
White Mushrooms (2 cups)
,
Sweet Potatoes (1 1/3 cups)
, and
Feta Cheese (1 cup)
into 1.5-cm cubes.
Step 2
Preheat oven to 200 degrees C (400 degrees F) steam roast.
Step 3
In a large bowl add the cubed zucchini, pumpkin, and white mushrooms. Add
Oil (2 Tbsp)
,
Sea Salt Flakes (to taste)
,
Freshly Ground Black Pepper (to taste)
, and
Garlic (1 1/2 cloves)
. Transfer to a flat baking tray.
Step 4
Season cubed sweet potatoes in the same way, with
Oil (2 Tbsp)
,
Sea Salt Flakes (to taste)
,
Freshly Ground Black Pepper (to taste)
, and
Garlic (1 1/2 cloves)
. Put onto a separate baking tray.
Step 5
Put the trays on to shelf 2 and shelf 3 (middle of the oven). Roast zucchini, pumpkin, and mushroom for about 15 minutes or until they are tender, but not too soft. Then remove the tray with multiple vegetables from the oven.
Step 6
Continue roasting sweet potatoes for about 10-15 more minutes or until they are tender, but not too soft. Then remove the tray from the oven.
Step 7
Meanwhile, add
Balsamic Vinegar (1/3 cup)
and
Brown Sugar (3 Tbsp)
to a small saucepan over medium heat. Bring to a boil and then turn to low heat. Simmer for around 10 minutes, until the sauce becomes thick.
Step 8
Transfer vegetables to a bowl and mix with
Roasted Walnuts (3/4 cup)
and cubed feta cheese. Drizzle balsamic glaze on top and serve.
