Name: Spanish vegie tray bake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1
Ingredients: 3 large sebago potatoes, scrubbed; 6 small ripe tomatoes, halved crossways; 2 zucchini, halved, cut into 4cm pieces; 1 red onion, peeled, cut into 4 thick rounds; 18.20 gm extra virgin olive oil; 2 tsp dried oregano leaves; 2.50 gm sweet paprika; Shaved manchego cheese, to serve (optional); Small fresh continental parsley leaves, to serve; 55g (1/3 cup) pitted green olives, rinsed; 60g (1/3 cup) smoked almonds, chopped; 82.50 ml chopped fresh continental parsley; 1 small garlic clove, chopped; 1 tsp red wine vinegar

Spanish vegie tray bake

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Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
70 minutes

Delicious roasted veggies with zesty green olive dip.

Ingredients:

3 large sebago potatoes, scrubbed
6 small ripe tomatoes, halved crossways
2 zucchini, halved, cut into 4cm pieces
1 red onion, peeled, cut into 4 thick rounds
18.20 gm extra virgin olive oil
2 tsp dried oregano leaves
2.50 gm sweet paprika
Shaved manchego cheese, to serve (optional)
Small fresh continental parsley leaves, to serve
55g (1/3 cup) pitted green olives, rinsed
60g (1/3 cup) smoked almonds, chopped
82.50 ml chopped fresh continental parsley
1 small garlic clove, chopped
1 tsp red wine vinegar

Instructions:

Preheat your oven to 200°C/180°C fan forced. Line a large roasting pan with baking paper. Use a fork to prick each potato about 6 times, then place them on a microwave-safe plate. Microwave on High for 8 minutes or until almost tender. Let them cool for a bit, then cut each potato into 4 thick slices.
Spread the potato, tomato, zucchini, and onion in an even layer in the prepared pan. Drizzle with oil, then sprinkle oregano and paprika over the top. Season with salt, then bake for 20 minutes or until vegetables are beginning to brown. Flip the vegetables and bake for an additional 20 minutes or until they are crispy, tender, and golden.
Prepare the picada by blending olives, almonds, parsley, garlic, and 50ml oil until smooth. Then, add the rest of the oil and pulse to blend. Transfer the mixture to a bowl, season with pepper, mix in the vinegar, cover, and let the flavors develop.
Plate the vegetables and generously top them with fresh parsley and flavorful manchego cheese. Accompany the dish with the aromatic picada for a delightful presentation.

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