Vegetable Tapas

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  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 4-6
Recipe created for us by Sarah Tuck, From the Kitchen

INGREDIENTS

  • 600g floury potatoes
  • ¼ tsp salt
  • 1 tsp sweet smoked paprika
  • 2 Tbsp plain flour
  • 2 Tbsp fine polenta
  • 5 Tbsp olive oil
  • 1 small broccoli, cut into florets
  • ½ cauliflower, cut into florets
  • Barker’s Chunky Salsa Tomato & Capsicum Sauce, to serve
  • salt and pepper

METHOD

  1. Preheat oven to 210˚C.
  2. Peel potatoes and cut into 2 cm cubes. Put salt, paprika, flour and polenta into a large plastic container. Add potatoes and shake to coat evenly.
  3. Heat 3 tablespoons of oil in a large roasting dish for a few minutes until hot.
  4. Add potatoes in a single layer and cook 30 minutes.
  5. Place broccoli and cauliflower on a separate tray and sprinkle with salt and pepper and drizzle with remaining oil. Place in oven and cook for 5 minutes.
  6. Serve roast potatoes and vegetables with Chunky Salsa Tomato & Capsicum Sauce and a dollop of yoghurt, aioli or whole egg mayonnaise.
  7. Serve as side-dish or with drinks.

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