Rosemary roast vegetable salad with balsamic dressing
|1 to taste||Salt & freshly ground pepper|
|150 g||Button mushrooms|
|1 spray||Olive oil|
|2 Tbsp||Fresh rosemary|
- Heat oven to 200 degC. Spread vegetables over two large oven pans, with kumara and peppers in one pan and courgettes and mushrooms in the other, as they have different cooking times.
- Spray vegetables with olive oil, season with salt and pepper and sprinkle with rosemary. Roast for 20 to 30 minutes or until tender and golden brown. Remove to cool.
- Combine dressing ingredients, pour over cooled vegetables and toss well.