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Roast vegetable salad
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
750g orange sweet potato (kumara), cut into 4 cm-thick batons
2 large red capsicum, halved, deseeded, thickly sliced
500g medium zucchini, cut in half, halved lengthways
2 large leeks, halved lengthways, cut into 5cm lengths, washed, dried
80mls (1/3 cup) olive oil
Salt & ground black pepper, to taste
1bunchrocket, ends trimmed, washed, dried, torn
Crusty bread, to serve
Instructions:
Preheat your oven to a toasty 220°C.
Combine sweet potato, capsicum, zucchini, and leeks in a large bowl. Drizzle with 60mls (1/4 cup) of olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables in a single layer across 2 large roasting pans.
Roast in a preheated oven at 220°C for 30 minutes. Increase the temperature to 240°C and continue roasting for 10 more minutes or until the vegetables are tender and golden brown on the edges.
In a small bowl, whisk together the rest of the olive oil and balsamic vinegar. Season with salt and pepper to enhance the flavors.
Plate the rocket leaves, arrange the roast vegetables on top, then generously drizzle with olive oil and balsamic dressing. Serve warm or at room temperature with plenty of crusty bread.