Roast Vegetable Salad

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Roast Vegetable Salad

 

 

1 small kumara (orange sweet potato), chopped

160 g (5 1/2 oz) pumpkin, chopped

2 small desiree potatoes, peeled and chopped

1 medium carrot, peeled and sliced

2 small onions, sliced

2 cloves garlic, crushed

4 tsp chopped fresh rosemary

1 tablespoon (4 tsp) olive oil

420 g (15 oz) can four bean mix, drained

1 tablespoon (4 tsp) balsamic vinegar

rosemary, to garnish

crusty toasted GF bread, to serve

 

 

1. Preheat oven to 200 C (390 F). Line a large baking tray with

non-stick baking paper.

 

2. Combine kumara, pumpkin, potatoes, carrot, onions, garlic, rosemary

and oil in a large bowl. Mix until vegetables are evenly coated with

oil. Season with salt and pepper.

 

3. Place vegetables in a single layer in a large baking dish. Roast

for 35 minutes.

 

4. Place vegetables into a large bowl and stir in beans and vinegar.

Garnish with rosemary. Serve with toasted GF bread.

 

 

Serves 4.