Roasted Vegetable Salad

Roasted Veg Salad

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

Ingredients:

3 Sweet Potatoes

2 Red Onions

1 Pumpkin Squash

2 oz Peas

2oz Sweetcorn

10 new potatoes

2 tbls sunflower oil

Serves: 3 

First of all scoop all of the seeds out of the pumpkin squash, and cut the top nodule off and peel it (i didn't peel it first and i wish i had)

Save the pumpkin squash seeds! they make a lovely roasted snack for later.

Peel and chop the red onion, squash, potatoes and sweet potatoes into chunks.

Once they are all chopped pop your oven onto gas mark 7, and throw all the veg into the roasting tin together along with the peas and sweetcorn. along with 2 tbls of sunflower oil drizzled over them.

Put the roasting tin into the oven for 30-35 minutes, checking it half way through and give it a stir.

Once they are lovely, crisp and brown.

Dish up the portions and sprinkle some chives, parsley and garlic italian over the top.



And Enjoy.....

x x x