Set oven to 220ºC. Slice zucchini, tomatoes and capsicum. Chop artichokes. Layer in an oven dish with a sprinkle of Italian herbs, salt and pepper on each layer. Drizzle with olive oil.
2. Make the nut crumb
Finely chop almonds. Scatter over top of tray bake. Cook in oven for 20 minutes until vegetables are tender.
3. Bake the arancini balls
Place arancini balls on a lined oven tray. Bake for 10 minutes (see step 5).
4. Make the capsicum sauce
Drain red peppers. Blend with 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp olive oil, using a stick mixer, until it reaches a smooth consistency. Season with salt and pepper.
5. Add green beans to tray
Trim beans and add to oven tray with arancini balls. Bake in oven for 5 minutes until arancini is heated though.
6. Finish and plate
Spread red pepper sauce among plates. Top with arancini balls. Serve with side of vegetable tray bake and spinach leaves.
Store the arancini balls in the freezer if you don’t cook with them straight away. They can be cooked from frozen (15-20 minutes) or defrosted slightly before placed in the oven.
Yellow capsicum, 1
Artichokes, 1 tub (160g)
Almonds, 1 packet (80g)
Arancini balls, 8
Roasted red peppers, 1/2 jar *
Green beans, 1/2 bag (125g) *
Baby spinach, 1/2 bag (100g) *
From your pantry
Olive oil, salt, pepper, apple cider vinegar, dried Italian herbs, sugar (of choice)