Roasted Chilli Vegetables with Garlic Sauce

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Ingredients:

• 12 tiny new potatoes, halved

• 1 medium red capsicum, quartered

• 1 medium green capsicum, quartered

• 1 medium yellow capsicum, quartered

• 6 small onions, quartered

• 3 small zucchini, chopped

• 8 small yellow squash, halved

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 1 1/2 tbs Beerenberg Sweet Chilli Relish

• 2 tsp cracked black pepper

• Garlic Sauce

• 2 tsp Beerenberg Crushed Garlic

• 1/2 cup sour light cream

• 1 tbs skim milk

• 1/4 cup firmly packed fresh basil leaves - shredded

• 1 tsp Beerenberg Red Wine & Garlic Mustard

• 1 tbs hot water.

Method:

1. Mix oil, chilli relish and black pepper in a bowl. Add the prepared vegetables and mix well to coat.

2. Spread vegetable mixture in a single layer on a non-stick baking dish.

3. Bake, uncovered, in a moderate oven (180C) for 40 minutes, or until vegetables are tender. Stir several times during cooking.

4. Serve hot with garlic sauce.

5. Garlic Sauce: Combine all ingredients until smooth.