Roast vegie salad
Orange sweet potato (kumara)
675 g, (buy 750g) peeled, cut into 3cm pieces
3 medium, cut into 3cm pieces
2 large, cut into 3cm pieces
3 large, cut into 4cm pieces
2 medium, each cut into 8 wedges
24 clove(s), unpeeled
Marinated feta cheese
⅓ cup(s), leaves, torn
4 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray 2 large baking trays with oil. Arrange the sweet potato on trays and lightly spray with oil. Roast for 10 minutes. Add the zucchini, eggplant, capsicum, onion and garlic to the trays. Lightly spray vegetables with oil. Roast for 30 minutes or until tender and golden brown.
- Meanwhile, place pine nuts on a small baking tray or piece of foil and roast for 2-3 minutes or until golden. Allow to cool.
- Transfer vegetables to a serving platter. Scatter with goat’s cheese, pine nuts and basil. Season with salt and pepper.