Roasted Vegetable Salad 

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This combination of herbs, balsamic vinegar, toasted pine nuts and roasted vegetables is fabulous!

Ingredients:

1 large orange sweet potato, sliced into 1cm semi-circles

1 red capsicum, cut into 8 lengthways

1 eggplant, sliced thinly

1 large zucchini, sliced

2 tsp fresh chopped thyme

2 tsp fresh chopped marjoram

1 clove garlic

2 tsp olive oil

2 cobs corn, sliced

2 Tbsp balsamic vinegar

2 Tbsp pine nuts, toasted

Directions:

Place sweet potato, capsicum, eggplant, zucchini, thyme, marjoram, and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil.

Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200C, for 25 minutes.

Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts.

Author:

�. Reproduced under licence from the copyright owner, Sanitarium Health Food Company

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