LUSCIOUS LEFTOVERS

Clear out the fridge and pantry to create this crowd-pleasing use-it-up dinner idea – almost anything goes in this easy vegie bake.

HONEY AND MUSTARD ROASTED VEGIES WITH SOURDOUGH CRUST

INGREDIENTS

60ml (1/4 cup) olive oil, plus extra 1 tbsp honey

1 tbsp wholegrain mustard (or horseradish cream)

1 red onion, sliced

2 carrots, chopped

4 parsnips, peeled and chopped

2 cups pumpkin, deseeded, peeled, chopped 75g grape tomatoes

50g brussels sprouts, halved

1 (about 500g) day-old sourdough loaf 35g (1/3 cup) flaked almonds

55g (1/3 cup) pistachio kernels

2 tbsp fresh thyme 1/2 cup vegetarian hard cheese, finely grated

METHOD Step 1:

Preheat oven to 180C/160C fan forced. Combine the honey, mustard and half the oil in a bowl. Add vegies. Toss to coat. Season. Spread vegetable mixture over a large roasting tray. Roast for 30 minutes or until golden and tender.

Step 2:

Meanwhile, for the crust, slice bread in half horizontally. Tear off pieces of bread and break into smaller pieces by hand.

You will need 3 1/2 cups rustic breadcrumbs. Place in a bowl. Add the nuts, thyme, cheese and remaining oil. Season.

Toss to combine.

Step 3:

Transfer vegetable mixture to a 1.5L (6 cup) ovenproof dish. Sprinkle with the breadcrumb mixture.

Spray with olive oil and bake for 10-15 minutes or until golden and crisp.