Roasted Vegetables with Buttermilk Dressing

Name: Roasted Vegetables with Buttermilk Dressing
Ingredients: 2 zucchini, chopped; 1 bunch baby beetroot, scrubbed and trimmed; 6 potatoes, chopped; 1 sweet potato, chopped; ½ butternut pumpkin, chopped; 6 carrots, chopped; 1 eggplant, chopped; 2 onions, cut into 6 wedges; 2 tblspns olive oil; 4 garlic cloves, crushed; Salt; pepper; 2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips; ¾ cup chopped basil; 500ml buttermilk; 1 cup mayonnaise

bunburyfarmersmarket.com.au

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Cooking tools:

Roasting pan
Aluminum foil
Oven
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Vegetable brush
Paring knife
Serving platter

Ingredients

2 zucchini, chopped
1 bunch baby beetroot, scrubbed and trimmed
6 potatoes, chopped
1 sweet potato, chopped
½ butternut pumpkin, chopped
6 carrots, chopped
1 eggplant, chopped
2 onions, cut into 6 wedges
2 tblspns olive oil
4 garlic cloves, crushed
Salt
pepper
2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips
¾ cup chopped basil
500ml buttermilk
1 cup mayonnaise