Roasted Vegetable Salad

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Roasted Vegetable Salad

 

 

1 medium red capsicum (bell pepper), thickly sliced

400 g (14 oz) orange sweet potato, peeled, cut into 3 cm (1 1/4 " )

pieces

1 medium red onion, cut into thin wedges

olive oil cooking spray

salt and pepper, to taste

1 bunch rocket (arugula), trimmed

1/4 cup roughly chopped fresh flat-leaf parsley leaves

 

 

1. Preheat oven to 240 C (460 F) or 220 C (430 F) for fan-forced.

 

2. Line a baking tray with non-stick baking paper.

 

3. Place capsicum (bell pepper), sweet potato and onion on prepared

tray. Spray with oil. Season with salt and pepper. Roast for 30

minutes or until tender.

 

4. Place vegetables, rocket and parsley in a bowl. Toss to combine.

 

 

Serves 4.