Roast vegetable medley

Roast vege medley

Although we are swiftly moving into anti-roast season, for those who love their roast vegetables these are great in a salad. I can't take credit for this recipe however, my friend is a genius with salads and I have been a die hard fan of this method for a while.

New potatoes from the Wellington Vege market

Ingredients

Potatoes

Kumara

Pumpkin

Garlic bulbs

Yams

Sweet Thai Chilli

Olive Oil

Pepper & Salt

or that smoked garlic salt you get from the gourmet section in the supermarket

Instructions

So simple. All you need to do is cut the veges into wedge type size pieces, chuck them in a roast dish with the garlic bulbs, toss them with olive oil, sweet chilli and pepper and salt then pop in the oven and bake at 180 degrees celsius for approximately half an hour.

And boom! You are done. Put in a garden salad with some BBQ chicken or prawns (could be anything) and you are set for a scrumptious lunch.