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Roast vegetable salad
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Vegan-friendly recipe.
Ingredients:
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
2clovesgarlic, crushed
20.00 ml choppedfresh rosemary
18.20 gm olive oil
420g can Four Bean Mix, drained
20.00 ml balsamic vinegar
rosemary, to garnish
crusty toasted bread, to serve
Instructions:
Preheat your oven to 200°C while lining a large baking tray with non-stick baking paper.
In a large bowl, toss together kumara, pumpkin, potatoes, carrot, onions, garlic, rosemary, and oil until all the vegetables are nicely coated. Season with salt and pepper to taste.
Arrange the vegetables in a spacious baking dish to ensure even cooking. Roast for 35 minutes until perfectly tender and golden brown.
Combine vegetables, beans, and vinegar in a large bowl. Top with fresh rosemary and serve with toasted bread.