Gluten Free Recipe: Roast Vegetable Salad

A very simple and yummy salad. I love making this for BBQ’s, dinner parties and casual get togethers. You can adjust the ingredients according to how many people that you have to feed.

Roast Vegetable Salad

Ingredients

• 1/2 pumpkin, peeled and chopped
• 1 sweet potato, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 red capsicum, deseeded and cut into quarters
• 1 green capsicum, deseeded and cut into quarters
• 3 tomatoes, cut into half
• 1/2 cup handful sundried tomatoes, sliced
• 1/2 cup olives, drained
• 100 grams feta

Method

• Preheat oven to 180 degrees Celsius
• Pour a little oil in the bottom of a roasting pan
• Put all the vegetables in the pan and toss to coat
• Bake in oven around an hour, basically until vegetables are done to your likeness
• Take out of oven and allow to cool
• Put baby spinach, vegetables, sundried tomatoes and olives into serving bowl, toss. Crumble feta on top.
• The vegetables shouldn’t really need dressing due to the oil it was cooked in. Try mixing a little olive oil and seeded mustard together if you feel you need something.

Enjoy!