Roasted vegetable salad

1kg baby new potatoes, halved

2 medium onions, thickly sliced

2 tbspns olive oil

1/4 cup brown sugar

1 tspn salt

6 large Flavorite tomatoes, quartered

1 medium red capsicum, sliced

1 medium yellow capsicum sliced

400g can artichoke hearts, drained and halved

1 bunch rocket

2 tbspns balsamic vinegar

Combine potatoes and onions in a large baking dish. Drizzle with half the oil and sprinkle with half the sugar and salt. Combine tomatoes and capsicums in another baking dish and top with remaining oil, sugar and salt.

Bake vegetables in a moderate oven for about 40 minutes or until tomatoes and capsicums are soft. Remove tomatoes and capsicums from the oven. Increase oven temperature and bake potato mixture for a further 10 minutes.

Add artichokes to potato dish and bake another 10 minutes or until potatoes are brown and crisp. Combine potato mixture, tomato mixture and rocket in a large bowl and toss gently. Drizzle with vinegar and season with ground black pepper.

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