Roasted vegetable stack
Turn roast vegetables into a colourful meal or warm salad
SERVES2
TIME TO MAKE30 - 45 mins
MEAL TYPESides
TIME TO MAKE30 - 45 mins
MEAL TYPESides
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Method
- Preheat oven to 180°C.
- Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
- Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
- 1 mediumkumara or potato, scrubbed and sliced
- ¼butternut pumpkin, de-seeded and cut into wedges
- 1carrot, scrubbed and sliced
- 1beetroot, scrubbed, topped and tailed, and cut into lengths
- 1courgette, thickly sliced
- 4whole garlic cloves, skin removed (optional)
- 1 handfulrosemary sprigs
- vegetable oil
- ½ bagbaby spinach leaves or rocket
- 1capsicum, sliced
- ½ punnetcherry tomatoes, halved
- 2 tbsplite balsamic vinaigrette
Method
- Preheat oven to 180°C.
- Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
- Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
Ingredients
- 1 mediumkumara or potato, scrubbed and sliced
- ¼butternut pumpkin, de-seeded and cut into wedges
- 1carrot, scrubbed and sliced
- 1beetroot, scrubbed, topped and tailed, and cut into lengths
- 1courgette, thickly sliced
- 4whole garlic cloves, skin removed (optional)
- 1 handfulrosemary sprigs
- vegetable oil
- ½ bagbaby spinach leaves or rocket
- 1capsicum, sliced
- ½ punnetcherry tomatoes, halved
- 2 tbsplite balsamic vinaigrette
Ingredients
- 1 mediumkumara or potato, scrubbed and sliced
- ¼butternut pumpkin, de-seeded and cut into wedges
- 1carrot, scrubbed and sliced
- 1beetroot, scrubbed, topped and tailed, and cut into lengths
- 1courgette, thickly sliced
- 4whole garlic cloves, skin removed (optional)
- 1 handfulrosemary sprigs
- vegetable oil
- ½ bagbaby spinach leaves or rocket
- 1capsicum, sliced
- ½ punnetcherry tomatoes, halved
- 2 tbsplite balsamic vinaigrette
Method
- Preheat oven to 180°C.
- Place vegetables on baking paper on a baking tray. Spritz with oil and toss through vegetables. Add garlic cloves and rosemary sprigs. Bake for 30 minutes or until tender.
- Serve on a bed of baby spinach, layered with capsicum and cherry tomatoes. Drizzle lightly with vinaigrette.
Tips
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.
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