Print Recipe Print Recipe
This baked veggie with tomato dressing is perfect to serve with a braai or with a oven roasted chicken. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Baked Vegetables with Tomato Dressing


  • 1 red sweet pepper
  • 1 butternut
  • 1 onion, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 60 ml chopped parsley
  • 30 ml chopped oreganum
  • 250 g brown onion, finely chopped
  • Olive oil
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 115 ml Rhodes Tomato Paste
  • 10 ml soft brown sugar

Chef's hint: Use the veggies to make a vegetarian lasagne. Make the lasagne the night before you want to serve it, as it’s easier to slice once it’s stood for a while. Use leftover vegetables to make this dish.


Preheat the oven to 180C and grease one large oven dishes with butter or oil. Chop all the vegetables and herbs and arrange in one of the prepared dishes. Mix the olive oil, salt and pepper, the lemon juice and zest, tomato paste and sugar and drizzle some of it over the veggies. Roast for about 20 minutes or until cooked. Serve with extra tomato dressing.

Serves 4-6