Roast Vegetable Salad

balsamic salad This salad is a tasty way to enjoy a mixture of vegetables or to use up vegetables that may be lingering in the fridge.

Ingredients	1 Serve	2 servings
Pumpkin, kumara, red onion (or other vegetables of your choice). Cut into 2-3 cm pieces.	1 cup	2 cups
Oil	1 T	2 T
Balsamic vinegar	1 T	2 T
Brown sugar or honey	1 t	2 t
Rosemary, dried	1⁄8 t	1⁄4T
Salt and pepper	To taste	To taste
Rocket or spinach leaves	2 handfuls	4 handfuls
Feta, cubed (optional)	1⁄4Cup	1⁄2Cup

Method

1. Preheat oven to 200°C.

2. Line a baking pan with baking paper.

3. In a bowl combine oil, vinegar, brown sugar, rosemary, salt and pepper.

4. Add vegetables to oil mixture and mix to coat.

5. Put vegetable mix into baking pan and arrange in a single layer.

6. Roast for 30-40 minutes or until vegetables are cooked and slightly browned.

7. Remove from the oven and allow to cool.

8. Arrange rocket / spinach leaves and vegetables on a plate.

9. Add feta (if using).

Serving suggestion: serve with cold meat, fish or scrambled eggs.