ROAST VEGETABLES

Add a crunchy texture and nutty flavour to roast vegetables with a seed sprinkle. 60 ml (¼ c) sunflower seeds 30 ml (2 T) sesame seeds 30 ml (2 T) pumpkin seeds 30 ml (2 T) flaxseed

5 ml (1 t) coriander seeds 2 ml (½ t) ground cumin

5 ml (1 t) sea salt flakes

15 ml (1 T) brown sugar

Preheat the oven to 190 °C. Grease a baking sheet with nonstick spray.

1 Vegetables Cut larger vegetables into halves and quarters and tie beans into bundles, if you like. Arrange all the veggies on the baking sheet and drizzle the oil over. Season with salt and pepper.

4 large or 8 small onions, peeled 45 ml (3 T) olive oil

2 eggs, whisked

125 ml (½ c) milk

375 ml (1½ c) dried breadcrumbs 10 ml (2 t) table salt

5 ml (1 t) freshly ground pepper 5 ml (1 t) mixed dried herbs

5 ml (1 t) paprika

2 ml (½ t) cayenne pepper

salt and freshly ground pepper lemon wedges

Preheat the oven to 200 °C. Place a wire rack on a baking sheet and spray with nonstick spray.

1 Cut the onions into wedges without slicing through the base.

2 Crumb coating Whisk the eggs and milk together.

3 In a separate bowl, mix the rest of the ingredients together well.

4 Dip the onions in the egg mixture then into the breadcrumb mixture. Make sure the crumbs get between the onion segments.

5 Arrange on the prepared wire rack. Sprinkle the olive oil over and bake for 15-20 minutes or until golden brown and done.

6 To serve Season with salt and pepper and serve with lemon wedges.