Olive oil 2 tsp red chilli, finely chopped Finely grated zest of one lemon Salt and freshly ground black pepper 12 baby carrots 12 baby fennel bulbs 12 baby beetroot a handful (1/2 cup) mint leaves Fresh mozzarella - either small balls or one large torn into pieces
1 To make the oil - pour acup of olive oil into a jar, add the chilli and lemon then leave to infuse, for at least an hour.
2 Preheat oven to 200C. Arrange the vegetables on a baking tray. Toss with olive oil and season. Cook for 30 minutes or until golden, turning once.
3 Serve the vegetables with torn mint leaves and the mozzarella. Drizzle over the chilli lemon oil.
