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.

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