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Roast vegetable salad

Name: Roast vegetable salad
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 sweet potato (kumara), sliced into 1cm semicircles; 1 red capsicum, cut into 8 slices lengthways; 1 eggplant, sliced thinly; 1 large zucchini (courgette), sliced; 2 tsp fresh thyme, chopped; 2 tsp fresh marjoram, chopped; 1 clove garlic; 2 tsp oil; 2 corn cobs, sliced; 2 tbs balsamic vinegar; 2 tbs pine nuts, toasted

Serves: 4

Prep: 15

Cook: 30

A good source of fibre, iron and protein, this meal is a healthy and tasty addition to your next family get together.

Ingredients

1 sweet potato (kumara), sliced into 1cm semicircles
1 red capsicum, cut into 8 slices lengthways
1 eggplant, sliced thinly
1 large zucchini (courgette), sliced
2 tsp fresh thyme, chopped
2 tsp fresh marjoram, chopped
1 clove garlic
2 tsp oil
2 corn cobs, sliced
2 tbs balsamic vinegar
2 tbs pine nuts, toasted

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Method

Place sweet potato (kumara), capsicum, eggplant, zucchini (courgette), thyme, marjoram and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil.
Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200°C, for 25 minutes.
Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts.

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