Roasted vegetable stack

Roasted vegetable stack

Ingredients

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http://clgsecurities.com/?hixorisima=frauen-am-telefon-kennenlernen&aa8=02 ¼ butternut pumpkin, de-seeded and cut into wedges

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http://creatingsparks.com/?endonezit=cedar-finance-binary-options-complaints 1 beetroot, scrubbed and cut into eighths

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4 whole garlic cloves (optional) Handful of rosemary sprigs Vegetable oil

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  • bag baby spinach leaves or rocket 1 capsicum, sliced

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  • punnet cherry tomatoes, halved 2 Tbsp lite balsamic vinaigrette

Method

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  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.

 

mw2 stuck at connecting to matchmaking server Tips: Use whatever vegetables you have available. Add cooked shredded chicken to turn it into a complete meal.

 

 

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