Name: NZ Mediterranean Eggplant & Roast Veggie Toss with Parmesan Cheese & Capsicum Relish Aioli
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 2 Potato; 1 Carrot; 1 Courgette; 1 Peeled Pumpkin Pieces; 1 Eggplant; 1 Garlic & Herb Seasoning; 1 Grated Parmesan Cheese; 1 Chargrilled Capsicum Relish; 1 Garlic Aioli; 1 baby leaves

HelloFresh

Recipes

NZ Mediterranean Eggplant & Roast Veggie Toss

with Parmesan Cheese & Capsicum Relish Aioli

Get up to $175 off

Tags:

Easy Prep

•Calorie Smart

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Milk

•Sulphites

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Carrot

Courgette

Peeled Pumpkin Pieces

Eggplant

Garlic & Herb Seasoning

Grated Parmesan Cheese

(Contains: Milk; )

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Garlic Aioli

(Contains: Eggs, Soy; )

baby leaves

Not included in your delivery

olive oil

Nutrition Values

Calories499 kcal

Energy (kJ)2089 kJ

Fat22.1 g

of which saturates4.2 g

Carbohydrate58.6 g

of which sugars32.8 g

Protein14.8 g

Sodium1041 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into bite-sized chunks. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. In last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp, 5 minutes. TIP: If your oven tray is crowded, divide between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and courgette into bite-sized chunks. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place potato, carrot, courgette, eggplant and pumpkin peeled diced on a lined oven tray. Drizzle with olive oil and sprinkle over garlic & herb seasoning. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. In last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crisp, 5 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine garlic aioli and chargrilled capsicum relish. Set aside.

• When the veggies are done, remove tray from oven. Add baby spinach leaves and toss to combine.

• Divide roast veggies between bowls. • Top with eggplant wedges. Drizzle over capsicum relish aioli. • Garnish with roasted almonds. Enjoy!