Hot Roast Vege Platter
Suitable for vegetarian diets.*
Makes 1.11 kg.
Ingredients
| 8 cloves
|
garlic |
|
| 300 g
|
red onions |
|
| 250 g
|
carrots |
|
| 150 g
|
parsnip |
|
| 200 g
|
kumera |
|
| 60 ml
|
olive oil |
|
| 5 g
|
sage |
fresh |
| 30 ml
|
balsamic vinegar |
|
|
|
salt |
to taste |
|
|
pepper |
to taste |
| 10 g
|
parsley |
|
Instructions
Chop garlic finely.
Chop onion into 2cm dice and carrots into rings. Chop potato and kumera
into 2cm cubes. Cook all vege separately on baking trays with oil and divide the rest of the ingredients including garlic evenly with veges.
When all cooked, combine into salad and toss in fresh parsley till combined.