Toasted flaked almonds & chopped parsley, to serve
1Preheat oven 230°C (fan forced). Put potatoes into a saucepan and cover with cold water, bring to the boil, boil gently 5 minutes. Drain well.
2Cut capsicum and eggplant into 3cm pieces. Place into a large roasting pan and add potatoes. Combine mushrooms and carrots in another large roasting pan. Spray all vegetables well with olive oil and season with salt and pepper. Place pan with potatoes on top shelf and mushrooms underneath, roast for 20 minutes, turn all the vegetables and roast a further 15 minutes, or until golden and tender.
3Transfer all vegetables to a large platter. Whisk olive oil, orange rind, juice, mustard and salt and pepper together, then pour over the roasted vegetables. Crumble over cheese. Scatter over almonds and parsley. Great served with meatloaf or sausages.