Roast vegetable salad

Cooking Salads Roast vegetable salad

This recipe is vegan friendly.

Lables: Heart friendly Low fat Low kilojoule Low sodium Low sugar Vegan Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
  2. Combine kumara, pumpkin, potatoes, carrot, onions, garlic, rosemary and oil in a large bowl. Mix until vegetables are evenly coated with oil. Season with salt and pepper.
  3. Place vegetables in a single layer in a large baking dish. Roast for 35 minutes.
  4. Place vegetables into a large bowl and stir in beans and vinegar. Garnish with rosemary. Serve with toasted bread.

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1 small kumara , chopped
160g pumpkin, chopped
2 small desiree potatoes, peeled and chopped
1 medium carrot, peeled and sliced
2 small onions, sliced
2 cloves garlic, crushed
1 tbsp chopped fresh rosemary
1 tbsp olive oil
420g can Edgell Four Bean Mix, drained
1 tbsp balsamic vinegar
rosemary, to garnish
crusty toasted bread, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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