Italian style Roasted vegetables

Ingredients

  • 1 kg potatoes 1 buttercup pumpkin 1 large orange kumara 4 medium or 8 small red onions 4 tbsp olive oil 2 sprigs rosemary 2 sprigs sage Salt to sprinkle 100 g Rocket salad, washed 4 tbsp Kato Aged balsamic Dressing
  • 1 buttercup pumpkin
  • 1 large orange kumara
  • 4 medium or 8 small red onions
  • 4 tbsp olive oil
  • 2 sprigs rosemary
  • 2 sprigs sage
  • salt
  • 100g Rocket salad
  • 4 tbsp Kato Aged Balsamic Dressing

Cooking Instructions

 

Serves 6–8

Wash the potatoes and boil until they are only half cooked (i.e. you can easily prick them with a kitchen knife, but not with a fork), then drain and cut them into big wedges. You can remove the skin if you prefer, but it is not necessary. Peel the kumara and cut into round slices, about 2–3 cm thick. Wash the buttercup pumpkin well and then cut into 2–3 cm thick slices, removing the seeds but leaving the green skin on. Peel the onions; smaller onions can be left whole, bigger onions can be cut into halves.

Pre-heat the oven at 200°C.

Put all the cut vegetables, including the potatoes, in a roasting pan with the olive oil, rosemary and sage. Sprinkle with salt and then mix well to coat everything with the oil. Place into the hot oven and bake for approximately 1 hour, or until all the vegetables are perfectly cooked. Keep warm until needed. Before serving stir in the rocket salad leaves, and then drizzle everything with Kato Aged balsamic Dressing.