Although this is an ideal single dish to serve to vegetarians it is also versatile and unusual enough to serve as accompaniment to meat and fish and it goes particularly well with couscous or brown rice.
For today's dish we will be using carrots, butternut, onion and red pepper and to this we will add a dressing of orange juice, pickled ginger slices, honey and fresh mint.
This dish is easy to prepare and you can vary the ingredients to suit your own tastes.
In summer you can also serve this dish at room temperature or cold and it goes well with a barbeque.
To serve four portions of the mixed vegetable and seed bake you need:
1 large orange, sliced
300 ml fresh orange juice
2 tablespoons honey
2 tablespoons chopped pickled ginger
2 large carrots, peeled and sliced into 5 cm thick strips
2 cups of sweet potato cubes
2 cups butternut cubes
½ cup coarsely chopped fresh mint
1 tablespoon poppy seed
1 tablespoon sesame seed
1 tablespoon pumpkin seed
1 cloves of garlic, finely chopped
In a large pot of boiling water boil the carrots, potato and butternut for five minutes, drain.
Spoon the vegetables into a baking dish and add the chopped garlic and ginger.
Mix together orange juice and honey and pour over the vegetables, tossing lightly to cover well.
Cover and place in an oven pre-heated to 180 degrees Celsius and cook for 30 minutes.
Remove dish from oven and sprinkle with poppy seed, sesame and pumpkin seeds.
Garnish with fresh orange slices and chopped mint.
Serve with couscous.