Italian-roasted vegetables

Prep 20 mins | Cook 40 mins | Serves 6

These delicious no-fuss roasted vegetables team well with lamb, fish and chicken.

5 garlic cloves, peeled
1 red onion, cut into thick wedges
2 red capsicums, deseeded and cut lengthways into eighths
4 medium zucchini, trimmed and cut into 5cm lengths
1 fennel bulb, trimmed and cut into thick wedges lengthways
¼ cup olive oil
500g truss cherry tomatoes
¼ cup flat-leaf parsley leaves, roughly chopped
2 tsp finely grated lemon rind

Step 1 Preheat oven to 200°C/180°C fan-forced. Place garlic, onion, capsicums, zucchini and fennel in a single layer in a large heavy-based roasting pan.

Step 2 Drizzle vegetables with oil and toss to coat. Season with salt and pepper. Roast vegetables, turning once, for 30 minutes. Toss through tomatoes and roast for a further 10 minutes or until vegetables are just tender.

Step 3 Combine parsley and lemon. Sprinkle parsley mixture over vegetables. Serve immediately or at room temperature.

Good for you ... Zucchini

Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.