• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges. 
• Cut pumpkin into bite-sized chunks. 
• Slice zucchini into rounds. 
• Cut capsicum into 1cm chunks.
TIP: Peel the pumpkin if you prefer and scrape out the 
seeds, if necessary!

• Place pumpkin, zucchini and capsicum on a lined 
oven tray. Season with salt and drizzle with olive oil
and toss to coat.
• Roast until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the salt and 
tossing the veggies.

• Place wedges on a second lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the salt and 
tossing the wedges.

• Meanwhile, in a medium bowl, combine beef
mince, fine breadcrumbs, the egg, Nan’s special 
seasoning and a pinch of salt.
• Using damp hands, roll heaped spoonfuls of beef
mixture into small meatballs (4-5 per person). 
Transfer to a plate.
Little cooks: Join the fun by helping combine the 
ingredients and shaping the mixture into meatballs! 
Make sure to wash your hands well afterwards. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Add meatballs, turning, until browned and cooked 
through, 8-10 minutes (cook in batches if your pan 
is getting crowded).

• Divide golden wedges, rainbow veg traybake and 
beef meatball bites between plates.
• Serve with smokey aioli. Enjoy!
Little cooks: Add the finishing touch by adding the 
smokey aioli to the plates!