Roasted vegetable salad

Roasted vegetable salad

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This recipe is vegan friendly.

The ingredient of Roasted vegetable salad

  1. 1 small kumara (orange sweet potato), chopped
  2. 160g pumpkin, chopped
  3. 2 small desiree potatoes, peeled and chopped
  4. 1 medium carrot, peeled and sliced
  5. 2 small onions, sliced
  6. 2 cloves garlic, crushed
  7. 1 tablespoon fresh rosemary, chopped
  8. 1 tablespoon olive oil
  9. 420g can Edgell Four Bean Mixture, drained
  10. 1 tablespoon of balsamic vinegar
  11. rosemary, for garnish
  12. crispy grilled bread, to serve

The instruction how to make Roasted vegetable salad

  1. Preheat the oven to 200u00b0C. line a large baking tray with non-stick baking paper.
  2. Combine kumara, pumpkin, potatoes, carrots, onions, garlic, rosemary and oil in a large bowl. Mix until vegetables are well coated with oil. Season with salt and pepper.
  3. Place the vegetables in a single layer in a large baking dish. Bake in the oven for 35 minutes.
  4. Place the vegetables in a large bowl and stir in the beans and vinegar. Garnish with rosemary. Serve with toasted bread.

Nutritions of Roasted vegetable salad

fatContent: 185.703 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent:

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