Hot Roast Vege Platter

Suitable for vegetarian diets.*

Makes 1.11 kg.

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

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.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.