Baked Vegetable Salad with Fetta

Serves 4

1 medium sweet potato, peeled and diced

4 medium potatoes, peeled and diced

½ kent pumpkin, diced, not necessary to remove skin

1 zucchini, sliced

1 red capsicum, sliced

1-2 onion, quartered

2 clove garlic, minced

Olive oil

Balsamic vinegar

Dry Mixed herbs

Salt & Pepper

1 packet baby spinach, washed

½ cup loosely packed basil, ripped

100g Danish or Australian Feta

Preheat oven to 200 deg. Dice vegetables so they are all similar sizes (approx. 1 x 2cm pieces). Place all vegetables, onion, garlic in a large baking tray, add oil and balsamic to coat the vegetables lightly. Sprinkle with dry herbs, salt & pepper. Roast in oven for 45-50 mins, turning serval times, or until cooked with crispy outside. In a large serving dish place the baby spinach then pile on the roast vegetables. Crumble feta over the top, add an extra dash or balsamic, if desired and then finish by garnishing with broken basil leaves.

Good as a vegetarian meal or an accompaniment.