Baked vegie fingers with av­o­cado dip

PREP + COOK 45 MIN­UTES • SERVES 4

Mother & Baby (Australia) - - Tummy Time -

IN­GRE­DI­ENTS

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.

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