Roasted vegetable stack

Roasted vegetable stack

Ingredients

 
1 medium kumara or potato, scrubbed and sliced
 
¼ butternut pumpkin, de-seeded and cut into wedges
 
1 carrot, scrubbed and sliced
 
1 beetroot, scrubbed and cut into eighths
 
1 courgette, sliced thickly
 
4 whole garlic cloves (optional) Handful of rosemary sprigs Vegetable oil
 

  • bag baby spinach leaves or rocket 1 capsicum, sliced

 

  • punnet cherry tomatoes, halved 2 Tbsp lite balsamic vinaigrette

Method

 

  1. Preheat oven to 180°C.

 

  1. Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for

 
30 minutes or until tender.
 

  1. Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.

 
Tips: Use whatever vegetables you have available. Add cooked shredded chicken to turn it into a complete meal.
 
 

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