• 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. Pick and finely chop rosemary.

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, sprinkle with rosemary, 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 wedges, rainbow veggie traybake and beef meatballs between plates.
• Serve with smokey aioli. Enjoy! 

Little cooks: Add the finishing touch by drizzling over the smokey aioli!