Warm roasted vegetable salad
Serves
4
Preparation time
10 mins
Cooking time
40 mins
Ingredients
- 300g butternut pumpkin, peeled and chopped into 2cm cubes
- 2 potatoes, peeled and chopped into 2cm cubes
- 1 capsicum, seeded and cut into large pieces
- 1 onion, chopped into eighths
- 100g flat mushrooms, quartered
- Olive or canola oil spray
- 1 bunch English spinach leaves, washed and drained
- Dressing
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1 tablespoon honey
- 1 tablespoon fresh basil, chopped
Method
- Preheat oven to 220°C
- Line a large baking tray with baking paper
- Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes
- Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray
- Lightly spray with oil
- Bake for 30-40 minutes, turning after 15 minutes
- Mix dressing ingredients in a small bowl
- When vegetables are cooked, pour over dressing
- Line serving dish with spinach leaves and pile roast vegetables on top
- Serve immediately
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