1 red onion, cut into wedges
8 garlic cloves, bruised
250 g cherry tomatoes
1 red capsicum thickly sliced
1 zucchini thickly sliced
8 lamb chops
½ sourdough bread stick, torn into pieces
2 tsp ground coriander
2 tsp cumin powder
2 tablespoons balsamic vinegar
1 packet mixed salad leaves to serve
Preheat oven to 200°C (180°C fan forced). Place all the ingredients into a large roasting pan or two smaller trays. Drizzle over 2 tablespoons olive oil and season with pepper.
- With clean hands, toss well to combine and coat. Cover and chill until ready to bake. This can be done up to 4 hr ahead of time.
- Bake in the oven for 30-35 min, turning halfway through cooking time, or until vegetables are tender and cooked to your liking. Serve with a mixed green garden salad on the side.