Roasted vegetable stack
Turn roast vegetables into a colourful meal or warm salad
TIME TO MAKE 30 - 45 mins
MEAL TYPE Side
- 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.
Use whatever vegetables you have available.
Add cooked shredded chicken to turn it into a complete meal.