Roasted vege burgers with prawns and chilli mayo

Tam West

Ingredients

1	Capsicum, red; halved, cored, deseeded, sliced 3cm thick
1	Eggplant, sliced into 1cm thick rounds
3	Zucchini, thinly sliced lengthways (Main)
450 g	Pumpkin, peeled, deseeded, sliced 1cm thick (Main)
3 cloves	Garlic, roughly chopped
¼ tsp	Fennel seeds
5 Tbsp	Extra virgin olive oil
300 g	Raw prawn cutlets, I used frozen Australian prawns from Mooloolaba (Main)
½ cup	Mayonnaise, I used Best Foods
2 Tbsp	Chilli sauce, thick, I used Lee Kum Kee Chilli Garlic sauce
6	Sesame buns, fresh
1 large handful	Rocket leaves

Directions

1. Heat the oven to 220C. Line a large, shallow baking tray with baking paper.
2. Put the capsicum, eggplant, zucchini, pumpkin, 2 of the garlic cloves and the fennel seeds on the paper lined tray. Add 3 Tbsp of the oil. Season lightly with salt. Mix everything well with your hands until the oil is evenly distributed. Spread the vegetables out and place in the oven for 20-25 minutes or until the vegetables are slightly shrivelled, browned and tender. Remove from the oven.
3. When the vegetables are almost ready, heat a frying pan over high heat and add the remaining 2 Tbsp of oil, the remaining clove of garlic and the prawns. Stir-fry until the prawns are lightly browned and just cooked through. Remove from the heat.
4. Put the mayonnaise and chilli sauce into a small bowl and mix well.
5. Cut the buns in half through their equators and place the bottom halves side by side on a clean board. Spread the mayonnaise lightly over the bottoms of the buns and place some rocket leaves on top.
6. Place a mix of the roasted vegetables on the rocket, the prawns on top and a small spoonful of the mayonnaise on the prawns.
7. Place the top halves of the buns on top and serve.

More of Ray's recipes using produce from the autumn garden

• Autumn vegetable garden soup
• Pork chops with Italian pickled vegetables and potatoes