Saturday, 5 November 2011
Roast Vegetable Salad
Ingredients (serves 4)
1 small kumara (orange sweet potato), chopped
160g pumpkin, chopped
2 small desiree potatoes, peeled and chopped
1 medium carrot, peeled and sliced
2 small onions, sliced
2 cloves garlic, crushed
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
420g can Four Bean Mix, drained
1 tablespoon balsamic vinegar
rosemary, to garnish
crusty toasted bread, to serve
Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. 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.
Place vegetables in a single layer in a large baking dish. Roast for 35 minutes.
Place vegetables into a large bowl and stir in beans and vinegar. Garnish with rosemary.
Serve with toasted GF bread.