Rustic roasted vegetable salad
- Preheat oven to 190 degC. Chop medium-size parsnips, scrubbed into sticks and large-size orange or golden kumara, peeled into bite-size chunks. Place all vegetables ( peeled and roughly chopped pumpkin, scrubbed and chopped into chunks Agria potatoes, scrubbed and chopped into sticks medium carrots, roughly chopped red capsicums and seeds removed) in a large roasting pan. Toss with oil and season with sea salt. Add sprigs of rosemary to the pan.
- Roast vegetables for 30-35 minutes until coloured and cooked through. Turn at times during cooking.
- Allow to cool and serve at room temperature.