Baked vegie fingers with avocado dip
PREP + COOK 45 MINUTES • SERVES 4
120g beetroot, peeled, cut into fingers
1 medium carrot (120g), peeled,
cut into fingers
2 tbsp olive oil ½ tsp dried mixed herbs
2 tsp sesame seeds 120g kumara (orange sweet potato),
peeled, cut into fingers
1 medium zucchini (120g),
cut into fingers ½ medium avocado (125g)
2 tbsp Greek-style yoghurt
1 Preheat oven to 220°C. Line two oven trays with baking paper.
2 Place beetroot and carrot on one tray. Combine oil, herbs and sesame seeds in a small bowl; drizzle half over beetroot and carrot. Bake for 15 minutes. Place kumara and zucchini on remaining tray, drizzle with remaining oil mixture. Transfer to oven with beetroot and carrot. Bake for 20 minutes, or until all vegetables are tender.
3 Blend or mash avocado and yoghurt together. Serve dip with vegetables.