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Warm Roasted Vegetables

Ingredients

• 300g butternut pumpkin, peeled and chopped into 2 cm cubes
• 2 sweet potato, peeled and chopped into 2 cm cubes
• 1 capsicum, chopped into large pieces
• 1 zucchini, chopped into large pieces
• 1 carrot, chopped into large pieces
• 1 onion, quartered
• olive oil spray
• Dressing:
• 1 tbsp balsamic vinegar
• 1 tsp olive oil
• 1 tbsp honey
• 1 tbsp chopped fresh basil

Directions

Preheat the oven to 200C. Line a large baking tray with baking paper.

Place pumpkin and potato in a microwave safe dish with a little water, cover with a lid and cook on high for about 4 minutes. Drain.

Toss pumpkin and potato with the capsicum, zucchini, carrot and onion, then spread over the pre-pared tray.

Spray lightly with oil and bake in the oven for 30-40 minutes, turning every 15 minutes.

Mix all dressing ingredients in a small.

When vegetables are cooked, place in a serving dish and pour the dressing over.