Articles & Recipes
Roasted Vegetable Salad
Serves 2 as a main meal, 4 as a side dish.
Ingredients
1 cup cubed pumpkin, skin on (140grams)
1 cubed small sweet potato, skin on (400grams)
1 cubed, peeled beetroot (85grams)
2 halved garlic cloves (6grams)
½ cubed red capsicum (70grams)
½ cubed yellow capsicum (70grams)
4 halved mushrooms (112grams)
4 halved cherry tomatoes (136grams)
1 wedged red onion (144grams)
4 tbsp wholegrain honey mustard (40grams)
¼ cup balsamic vinegar (62ml)
2 cups spinach leaves (100grams)
Method
Preheat the oven to 200 degrees
Place diced pumpkin, sweet potato and beetroot in the microwave for 5mins to soften
Combine all vegetables and garlic cloves in a large baking dish
Add mustard and balsamic vinegar, stir to combine
Bake in the oven for approximately 45mins, stirring half way
Remove from oven and stir through spinach leaves
Serve immediately
Can be served as a meal, or as a side dish to grilled chicken, steak or salmon (if serving as a side for only 2 people, halve the recipe)
Serves : 2
Nutrients per Serve :
KJ 1303, Calories 310, Carbohydrates(grams) 57, Fat(grams) 1.6, Protein(grams) 12.3, Fibre (grams) 8.1
Note
Gluten Free, Lactose Free, Egg Free, Vegetarian
Variations
To add some calcium to your dish, crumble a small amount of reduced fat fetta over the dish once served.