Ingredients
• ½ cup carrots, peeled and cut into medium bite sized pieces
• 1 red pepper, cut into medium bite sized pieces
• ½ zucchini, cut into medium bite sized pieces
• ½ cup sweet potato, peeled and cut into medium bite sized pieces
• 1 cup broccoli florets, small
• 2 tomatoes, cut into medium bite sized pieces
• 1 onion, peeled and cut into medium bite sized pieces
• ½ tbsp minced garlic
• 1 tbsp olive oil
• 1 tbsp SPRIG Genoa Spice Mix
• ½ tsp salt
• ½ tsp pepper

Bread crumb topping
• 2 multigrain slices of bread
• 1 tbsp pumpkin seeds
• 2 tbsp chopped walnuts
• 1 tbsp SPRIG Genoa Spice Mix
• ½ tbsp Parmesan cheese
• 1 tsp cayenne pepper

Direction
• Preheat the oven at 200°C.
• Place all the vegetables into a medium bake dish – the vegetables should be tightly packed.
• Stir in the garlic, olive oil, salt, pepper and Genoa spice mix and mix well.
• Cover the dish with a tin foil and bake in the oven for 30-40 minutes.
• Meanwhile, lightly toast the slices of bread and then chop them up into tiny square pieces.
• Toss them with olive oil, Genoa spice mix, Parmesan cheese, cayenne pepper, walnuts and pumpkin seeds.
• When the vegetables are cooked through, remove the foil and sprinkle the crumb mixture on top.
• Bake for another 10 minutes. Serve hot.

Recipe and Images by Kamini Patel of KitchenTherapy.in