Hearty roast vegetable platter with stuffing balls

Tamara West

A roast doesn’t always need to imply meat. This roast is all about glorious vegetables

Roast pumpkin, kumara and parsnip

1	Kumara, large, cut into 7cm chunks (Main)
¼	Buttercup pumpkins, cut into 7cm chunks (Main)
2	Parsnips, large, peeled and cut into 1cm thick sticks (Main)
2 Tbsp	Olive oil
1 Tbsp	Runny honey

Stuffing balls

1	Onion, finely diced
2 cups	Stuffing mix, see recipe below
¼	Parsley, chopped
1 cup	Water
1	Egg, beaten

Roast balsamic and thyme mushrooms and to serve

2 Tbsp	Balsamic vinegar
2 tsp	Runny honey
2	Garlic cloves, minced
1 Tbsp	Olive oil
1 Tbsp	Chopped thyme
12	Portobello mushrooms, large, stems removed (Main)
¼ cup	Pine nuts
½ cup	Parsley, chopped
100 g	Feta, crumbled
1 jar	Tomato chutney, to accompany

Directions

1. Heat oven to 200C. Line a large roasting tray or dish with baking paper for easy clean up.
2. Place pumpkin, kumara and parsnips on tray and toss with olive oil and honey. Season with salt and pepper. Roast for 35-40 minutes until soft and slightly caramelised.
3. While vegetables are roasting, prepare the rest of the meal. Mix stuffing mix, onion, parsley, egg and water together. Roll tablespoons of mixture into small golf-sized balls. Drizzle stuffing balls with olive oil and roll gently in your hands to coat with the oil.
4. Mix balsamic vinegar, honey, garlic, olive oil and thyme together and set aside.
5. Remove roasting tray from oven after 20 minutes of cooking and add stuffing balls and mushrooms (gill-side-up) to tray. Spoon balsamic mixture over mushrooms and season with salt. Continue to roast everything together for a further 15-20 minutes or until stuffing balls are cooked through.
6. To serve, place everything on a platter and scatter over pine nuts, crumbled feta and parsley. Serve with tomato chutney on the side.

Stuffing mix

Combine 2 cups Japanese panko breadcrumbs, 3 tsp dried mixed herbs, 1 tsp smoked paprika and 1½ tsp salt. Keeps in an airtight jar for months.