Warm vegie salad

Serves 4
Preparation time 10 min
Cooking time 40 min

Ingredients

  • 300g butternut pumpkin, peeled and chopped into 2cm cubes
  • 2 potatoes, peeled and chopped into 2cm cubes
  • 1 capsicum, seeded and cut into large pieces
  • 1 onion, chopped into eighths
  • 100g flat mushrooms, quartered
  • Olive or canola oil spray
  • 1 bunch English spinach leaves, washed and drained
  • Dressing
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh basil, chopped

Method

  1. Preheat oven to 220c
  2. Line a large baking tray with baking paper
  3. Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on HIGH (100%) for 4 minutes
  4. Toss pumpkin, potato, capsicum, onion and mushrooms together then spread in a single layer over tray
  5. Lightly spray with oil
  6. Bake for 30-40 minutes, turning after 15 minutes
  7. Mix dressing ingredients in a small bowl
  8. When vegetables are cooked, pour over dressing
  9. Line serving dish with spinach leaves and pile roast vegetables on top
  10. Serve immediately

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