Roasted Vegetables with Stuffed Onions

Roasted Vegetables

SERVES 8 PREP 25 minutes  COOK 55 minutes COST $1.15 a serve


8 medium red onions
2 teaspoons vegetable oil,
plus 1 tablespoon extra
1 cup soft fresh breadcrumbs
2 teaspoons lemon thyme leaves
50g fetta, crumbled
4 large beetroot, peeled, cut into wedges
2 teaspoons fennel seeds
4 parsnips, quartered lengthwise
2 carrots, quartered lengthwise
2 bunches broccolini


1 Preheat oven to 200°C/180°C fan-forced.  Grease two large ovenproof dishes.

2 Peel and trim bases of onions to sit  flat. Using a small spoon, scoop a  3cm-wide hole in flesh of onion. Finely chop  onion scraps. Heat oil in a medium frying pan  over high heat. Cook and stir chopped onion  for 1 minute or until soft. Add breadcrumbs;  cook and stir for 3 minutes or until golden.  Stir in thyme. Cool. Stir in fetta. Season. Fill  onions with fetta mixture. Place onions in  one of the prepared dishes with beetroot.
Add ¾ cup water to dish. Sprinkle with half  of the fennel seeds. Cover with foil; bake  for 50 minutes or until tender.

3 Meanwhile, combine parsnip, carrot,  remaining fennel seeds and extra oil in  remaining prepared dish. Season. Bake for  25 minutes.
4 Stir in broccolini; bake for a further  10 minutes or until tender. Serve.


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