Give your roast veggies a fancy twist!

Print Friendly, PDF & Email
  • SERVES: 2


Hasselback is the technique of slicing across the whole length of a potato or veggies, leaving enough intact at the bottom to hold it together.

Traditionally, it is made with potatoes, but in this recipe, Guy uses the technique on a bunch of fresh, seasonal vegetables and then elevates the recipe with whole roasted garlic and a delicious sweet and sour dressing.


  • 2 zucchini Hasselbacked (See Video)
  • 2 carrots Hasselbacked (See Video)
  • 1 small eggplant Hasselbacked (See Video)
  • 1 ½ cup cherry tomatoes
  • 8-9 brussel sprouts, cut in half
  • 4-5 cloves garlic
  • 4 tablespoons olive oil
  • Pinch salt
  • Pinch turmeric
  • Pepper
  • ½ cup olive oil
  • 1 clove garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon hummus
  • Pomegranate seeds


  • Preheat oven to 200°c/400°f
  • Place zucchini, carrot, eggplant, tomatoes, Brussels, and garlic on to a baking tray. Season with salt, pepper, and turmeric, then bake in the oven for 15-20 minutes until tender.
  • To make the dressing, place olive oil, garlic, apple cider vinegar and honey into a bowl or jar with a lid, and mix or shake until combined (1 minute).
  • Remove your roasted veg from the oven and while it’s still hot, cover with your sweet and sour dressing.
    Serve hot with hummus and Pomegranate seeds.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

Popular Food Tags


Hey Food Lover!

Gain access to our new weekly recipes straight to your inbox and join our exclusive Food Lovers Facebook Group!