Roasted vegetable stack

Turn roast vegetables into a colourful meal or warm salad

SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Side
SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Side

Method

  1. Preheat oven to 180°C.
  2. 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.
  3. 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 medium 
    kumara or potato, scrubbed and sliced
  • ¼ 
    butternut pumpkin, de-seeded and cut into wedges
  • carrot, scrubbed and sliced
  • beetroot, scrubbed, topped and tailed, and cut into lengths
  • courgette, thickly sliced
  • whole garlic cloves, skin removed (optional)
  • 1 handful 
    rosemary sprigs
  •  
    vegetable oil
  • ½ bag 
    baby spinach leaves or rocket
  • capsicum, sliced
  • ½ punnet 
    cherry tomatoes, halved
  • 2 tbsp
    lite balsamic vinaigrette
Per serve
  • Energy
  • Total Fat

Method

  1. Preheat oven to 180°C.
  2. 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.
  3. 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.