Roast Vegetable Salad

Name: Roast Vegetable Salad
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 small kumara (orange sweet potato), chopped; 160g pumpkin, chopped; 2 small desiree potatoes, peeled and chopped; 1 medium carrot, peeled and sliced; 2 small onions, sliced; 2 cloves garlic, crushed; 1 tbsp. chopped fresh rosemary; 1 tbsp. olive oil; 420g can Edgell Four Bean Mix, drained; 1 tbsp. balsamic vinegar; rosemary, to garnish; crusty toasted bread, to serve

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.

Cook50 min
Total50 min
Serves2
LevelIntermediate

Dairy-Free Vegan Vegetarian

Ingredients

1 small kumara (orange sweet potato), chopped
160g pumpkin, chopped
2 small desiree potatoes, peeled and chopped
1 medium carrot, peeled and sliced
2 small onions, sliced
2 cloves garlic, crushed
1 tbsp. chopped fresh rosemary
1 tbsp. olive oil
420g can Edgell Four Bean Mix, drained
1 tbsp. balsamic vinegar
rosemary, to garnish
crusty toasted bread, to serve

Method

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper.
Combine kumara, pumpkin, potatoes, carrot, onions, garlic, rosemary and oil in a large bowl. Mix until vegetables are evenly coated with oil. Season with salt and pepper.
Place vegetables in a single layer in a large baking dish. Roast for 35 minutes.
Place vegetables into a large bowl and stir in beans and vinegar. Garnish with rosemary. Serve with toasted bread.