Gourmet Rainbow Vegetable Roast with Mexican Seasoning Salt 20 Herbs

El Cielo Recipe: This recipe takes a medley of colourful Aussie veg, coats them in luxurious 20-Spice Fine-Herb Salt, and roasts everything to charred, smoky-herb perfection in under 30 minutes. An effortless main or vibrant side that lifts any weeknight plate or backyard barbie. 

(Makes a generous meal for 1 or an easy side for 2)

🥗 Gourmet Rainbow Vegetable Roast with Mexican Seasoning Salt 20 Herbs 🌈

Ingredients

• ½ red (or yellow) capsicum, chunky-cut 🌶️
• ¼ brown onion, cut into petals 🧅
• 2 portobello mushrooms, thick slices 🍄
• 1 small zucchini (~100 g), 2 cm rounds 🥒
• 1 cup cauliflower florets (~100 g) 🥦
• 1 clove garlic, minced 🧄
• 1 small ripe tomato, wedges 🍅
• 4–5 asparagus spears, trimmed 🌱
• ½ cob sweet corn, cut into 2–3 chunks 🌽
• 1 Tbsp extra-virgin olive oil 🫒
• ½–1 tsp Mexican Seasoning Salt 20 Herbs, or to taste 🧂

Method

1. Heat it up – Pre-heat oven to 200 °C (fan 180 °C) or fire up your BBQ hotplate.
2. Prep the rainbow – Rinse & pat dry veggies, then spread them on a baking/BBQ tray.
3. Oil & garlic love – Drizzle with olive oil, add minced garlic, toss to coat.
4. Season to perfection – Sprinkle Fine-Herb Salt generously so every piece sings with flavour.
5. Roast or BBQ - Cook 25–30 min, turning once, until lightly charred and tender.
6. Serve & enjoy -  Delicious next to grilled barramundi 🐟, lamb chops 🐑, in wraps 🌯 or a warm grain bowl 🥗.

Tip: Fine-Herb Salt’s built-in herb mix saves you juggling spice jars and works a treat on the barbie too!

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