17 Aug Roasted Vegetable Salad

Roasted Vegetable Salad

6 Chat Potatoes

6 Pumpkin Cubes

4 Baby Carrots

3 Tablespoons Olive Oil

1 Spanish Onion

2 Garlic Cloves

3 Small Zuchini

4 Roma Tomatoes, Halved

Rosemary Sprigs

2 Tablespoons Balsamic Vinegar

Lots of Fresh Parsley

Preheat oven to 200 degrees. Toss potatoes, pumpkin and carrots in olive oil. In a large baking dish, arrange in a single layer, seasoning with sea salt and black pepper. Bake in oven for 30 minutes. Turn regularly to prevent burning. Add remaining vegetables and rosemary and sprinkle with vinegar. Return to oven and continue to bake for a further 30 minutes or until soft. Garnish generously  with parsley. Serves 4 to 6.