Ingredients 3 red onions - quartered
3 potatoes - cut into wedges
2 zucchini - thickly sliced
2 yellow capsicums - thickly sliced
4 Tomatoes - halved
2 Tablespoons olive oil
salt and pepper
3 Tablespoons olive oil
2 Tablespoons agave nectar
1 Tablespoon balsamic vinegar
Juice and grated rind of 1/2 lemon
Preheat oven to 200C.
Place all vegetables in a shallow roasting tin, dizzle with oil and season. Shake gently to coat vegetables. Bake for 35min or until tender and lightly browned
In a small bowl combine all dressing ingedients. Pour over roasted vegetables, tossing gently to coat and serve.