Roasted Vegetable Slice- IGA Tasmania

Ingredients

• 1 potato, peeled and cut into 3cm dice
• 2 parsnips, cut into 3cm rounds
• 1 carrot, peeled and cut into 3 cm dice
• 1 cup frozen shelled broad beans or peas, thawed
• 8 eggs
• 1/4 cup light sour cream
• 1/4 feta cheese, crumbled
• extra virgin olive oil for cooking
• Preheat the oven to 180C.
• Toss potato, parsnip and carrot in a baking tray with oil, season to taste and spread out. Bake for 20-25 minutes, or until vegetables are tender. Remove from the oven and cool.