Roasted vegetable stack

Roasted vegetable stack



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



  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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