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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
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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.
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