Roasted Vegetable Stack

This recipe is a delicious and healthy way to enjoy a variety of vegetables. It is simple to make and can be customized to your liking. The recipe serves 2 as a main course, but it can easily be doubled or tripled to feed more people.

Ingredients:

• 1 medium kumara or potato, scrubbed and sliced
• ¼ butternut pumpkin, de-seeded and cut into wedges
• 1 carrot, scrubbed and sliced
• 1 beetroot, scrubbed and cut into eighths
• 1 courgette, sliced thickly
• 4 whole garlic cloves (optional)
• Handful of rosemary sprigs
• Vegetable oil
• ½ bag baby spinach leaves or rocket
• 1 capsicum, sliced
• ½ punnet cherry tomatoes, halved
• 2 Tbsp lite balsamic vinaigrette

Instructions:

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.
• Drizzle with more balsamic vinaigrette if desired.