Roast Vegetable Salad

Roast Vegetable Salad

Wash a Kilo each of the following vegetables: Kumara, Pumpkin
Potato.
Peel and cut the Kumara and Potato into 1 inch rounds, and
Pumpkin into squares.
Oven at 350° Place into oven or Roasting pan already sprinkled with Light olive oil.
Pepper and Salt to taste - also Garlic to taste.
Watch to avoid over cooking, just slightly browned.
Lastly, cool vegetables, add chopped red onion - Place into
serving dish and toss.

Dressing.

3/4 cup Light Olive Oil
1/2 a tbsp Balsamic vinegar
1/2 a Tsp whole grain mustard
1/2 a Tsp wholegrain Mustard.
1/2 tsp honey.
1/2 cup white wine vinegar
salt and pepper to season.

Dressing for Vegetable Salad.

3/4 cup of Light Olive Oil.
1/2 Tablespoon Balsamic Vinegar
1/2 Teaspoon Wholegrain mustard
1/2 Teaspoon Honey
1/2 cup of white wine vinegar
Salt and Pepper to taste.