Roast Vegetable Salad
photo by dusty AE
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 750 g butternut pumpkin, peeled and cubed (3cm)
- 1 kg potato, scrubbed and cubed (3cm)
- 2 brown onions, halved and cut into wedges
- olive oil flavored cooking spray
- 1 teaspoon dried thyme
- 275 g roma tomatoes, halved (baby ones)
- 400 g chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 lemons, juice of
- 2 garlic cloves, crushed
- 2 teaspoons white sugar
- 1 cup fresh parsley, roughly chopped
directions
- Preheat oven to 200°C Place pumpkin, potatoes and onions onto a large baking tray. Spray with oil. Season with salt, pepper and thyme. Roast 40 minutes. Add tomatoes and roast another 20 minutes.
- Transfer to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug. Pour over vegetables. Add parsley and toss gently. Serve.
- Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.
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RECIPE SUBMITTED BY
dusty AE
Australia
I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent.
My husband and I moved to our present house to be nearer our adult children and their children.
I have a catholic taste in food, but my favourite is Thai.
Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.