1/2 pumpkin, cubed

1 cauliflower, cut into florets

1 red capsicum, sliced

1 green capsicum, sliced

1 red onion, sliced

2 Tbsp olive oil

2 tsp Moroccan seasoning

1 Tbsp maple syrup

250 g cooked baby beetroot, chopped

50 g rocket leaves

100 g feta, crumbled

50 g pine nuts, toasted

2 tsp balsamic glaze

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Preheat oven to 200°C fan bake and line three oven trays with baking paper.
Place cubed pumpkin on one tray, drizzle with 1 Tbsp olive oil and sprinkle with Moroccan seasoning. Toss to coat.
Place cauliflower florets on another tray and drizzle with a little olive oil.
Spread the sliced red and green capsicum and red onion on a third tray. Season all vegetables well.
Roast all trays for 30 minutes. Remove trays from the oven.
Drizzle maple syrup over the pumpkin and return the pumpkin tray to the oven for another 15 minutes to caramelise.
Meanwhile, chop the cooked baby beetroot into bite-sized pieces.
To assemble, scatter rocket leaves over a large serving dish. Add the roasted pumpkin and cauliflower, then top with roasted capsicum, onion and beetroot.
Crumble over the feta, sprinkle toasted pine nuts, and finish with a drizzle of balsamic glaze.
Serve immediately while the vegetables are warm.

Swap pumpkin for kumara or carrots for variation.

Halloumi or goat cheese can be used instead of feta.

Add sunflower seeds or walnuts for extra crunch.

Fresh herbs like parsley or mint add brightness.

Add rocket just before serving to prevent wilting.