Baked vegetables with dates and fetta - gluten free

2 whole beetroot 2 red onions, cut into wedges

1 eggplant, chopped into 2 cm pieces 1/2 cauliflower, broken into florets

6 fresh dates, stoned and quartered 1/4 teaspoon ground black pepper

100g reduced fat feta cheese 1/4 cup coriander leaves

2 tablespoons toasted sesame seeds

2 tablespoons balsamic vinegar or glaze

4 carrots, sliced 1 cm thick on diagonal

1 kg pumpkin, skinned and cut into 4cm pieces

Preheat oven to 200℃.

1. Wrap beetroot in foil and bake for 45 minutes.

2. Put the onions, carrots, eggplant, cauliflower and pumpkin in a large wide

shallow baking dish. Add oil, season and toss so the oil lightly coats the

vegetables. Bake for 35 minutes or until vegetables are tender.

3. Remove from the oven, peel beetroot and cut into chunks. Place the

vegetables in a large serving bowl. Drizzle with balsamic glaze and toss

lightly. Place dates and fetta on top, sprinkle with sesame seeds and

coriander.

PER SERVE: 1000kJ; Protein 12g; Total Fat 12g; Saturated Fat 3g; Carbohydrate 25g; Total Sugars 20g; Sodium 235mg; Potassium 1130mg; Calcium 155mg; Iron 2.5mg; Fibre 8g.