Roasted vegetables with whole lemon dressing

This colourful side will brighten up any menu. Served with a zesty whole lemon dressing, these roasted vegetables are perfect for any occasion.

8 as a side


Note: + 10 mins cooling time



  • 1/4 cup (60ml) olive oil
  • 2 garlic cloves, crushed
  • 1 tbs finely chopped thyme
  • 1 orange, rind finely grated
  • 1/4 small (about 700g) Kent pumpkin, seeded, cut into 2cm-thick wedges
  • 1/2 cauliflower, cut into florets
  • 2 medium beetroot, peeled, cut into 1.5cm-thick wedges
  • 300g firm ricotta
  • 2 tbs extra virgin olive oil
  • 2 large oranges, extra, peeled, thinly sliced crossways
  • 1/3 cup (45g) pistachios, coarsely chopped

Whole lemon dressing

  • 1 lemon, halved
  • 1 shallot, finely chopped
  • 1/2 garlic clove, crushed
  • 1/4 cup (60ml) Coles Australian Extra Virgin Olive Oil



Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine the olive oil, garlic, thyme and orange rind in a small bowl. Arrange pumpkin on 1 lined tray and the cauliflower and beetroot on the remaining tray. Brush vegetables with oil mixture and season. Roast the pumpkin for 30-35 mins or until caramelised and tender, adding the cauliflower and beetroot for the last 25 mins of cooking. Set aside for 10 mins to cool slightly.


Meanwhile, combine the ricotta and extra virgin olive oil in a food processor and process until smooth. Season.


To make the whole lemon dressing, finely chop half the lemon. Juice the remaining half. Combine shallot, lemon, lemon juice and garlic in a small bowl. Stir in the oil and season.


Arrange vegetables and extra orange on a serving platter. Drizzle with the dressing and sprinkle with pistachio. Serve with ricotta mixture. 

Serve with mint leaves and coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.