Serves 4

 

Ingredients

300 g butternut pumpkin, peeled and

  chopped into 2-cm cubes

2 potatoes, peeled and chopped into

  2-cm cubes

1 capsicum, seeded and cut into large

  pieces

1 onion, chopped into eighths

100 g flat mushrooms, quartered

Olive or canola oil spray

1 bunch English spinach leaves, washed and drained

 

Dressing

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1 tablespoon honey

1 tablespoon fresh basil, chopped

 

Method

• Preheat oven to 220?C.
• Line a large baking tray with baking paper.
• Place pumpkin and potato in a microwave dish with a little water, cover with cling film and cook in microwave on high (100%) for 4 minutes.
• Toss pumpkin, potato, capsicum, onion and mushrooms together, then spread in a single layer over tray.
• Lightly spray with oil. Bake for 30–40 minutes, turning after 15 minutes.
• Mix dressing ingredients in a small bowl. When vegetables are cooked, pour over dressing.
• Line serving dish with spinach leaves and pile roasted vegetables on top.
• Serve immediately.

 

Variation

Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when they are in season.