1 Vegie Delights Vegie Roast
2 teaspoons extra virgin olive oil
1 tablespoon finely chopped parsley
1 cup rocket leaves
1 small loaf sourdough bread, sliced
4 (500g) truss tomatoes, sliced
1/4 rockmelon (400g) cut into wedges
1/2 cup (125g) roasted capsicum pieces
200g mixed cherry tomatoes, halved
1/2 cup (130g) mixed olives
2 fresh figs, quartered
1/3 cup chimichurri sauce*
Fresh herbs for garnish
Sea salt and black pepper
Heat oven to 180C and line a baking dish with greaseproof paper.
Place Vegie Delights Vegie Roast on tray, drizzle with oil and sprinkle all over with parsley.
Place in oven to cook for 25 minutes.
Once cooked, slice and cover.
Take a large grazing platter or wooden board and arrange ingredients around the board, top with the Vegie Roast and a drizzle of chimichurri over the top, garnish with herbs, season with sea salt and black pepper and serve.
*If you can’t find chimichurri or have time to make it, simply use a good quality vegan pesto.