Roast Vegetable Salad

- Preparation Time:	30 minutes	- Per Serve:	900 kJ (215 cal). Protein 6 g. Fat 11 g. Carbohydrate 23 g. Sodium 520 mg. Potassium 900 mg. Calcium 40 mg. Iron 1.7 mg. Fibre 5 g.
- Cooking Time:	40 minutes
- Serves:	8

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Ingredients:

• 2 medium red capsicum
• 3 1/2 tbsp olive oil
• 2 tsp salt
• 3 medium potatoes, peeled; 21/2-cm chunks
• 1/4 butternut pumpkin, peeled; 21/2-cm chunks
• 1 sweet potato; 21/2-cm chunks
• 6 medium Roma tomatoes; halved lengthways
• 1 cob sweet corn
• 2 red onions; eighths
• 2 stems fresh rosemary
• 1/4 cup roughly chopped pistachios

Instructions:

1. Cut capsicum in half and remove seeds. Cook under a hot grill until the skin is blistered and charred. Place in a sealed paper bag to cool. Remove skin and cut into 21/2 cm chunks.
2. Toss potatoes, pumpkin and sweet potato in 2 tbsp of the oil and 1 tsp of the salt. Place on a cooling rack over an oven tray and roast in slow oven (150°C) 40 minutes.
3. Toss tomatoes in 1 tbsp oil and 1/2 tsp salt. Place on a cooling rack over an oven tray and roast in slow oven (150°C) 40 minutes.
4. Remove corn from cob and combine with onion, 1/2 tbsp oil, 1/2 tsp salt and needles from 2 stems of rosemary. Place on an oven tray; roast with tomatoes 20 minutes.
5. Combine all vegetables while still warm; arrange on platter; sprinkle pistachios

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Extract from Signs of the Times, January / February 2006.

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January / February 2006

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This article comes from a
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Signs of the Times.