Give your roast veggies a fancy twist!

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  • SERVES: 2

  • COOK TIME: 30 MINS

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.

Ingredients

  • 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

Instructions

  • 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.

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