Name: Roast veggie and spinach stacks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 potatoes, peeled, sliced lengthwise; 550 gram small kumara, peeled, sliced diagonally; 1 red capsicum, quartered lengthwise, seeded; 2 zucchini, halved lengthwise; 1 red onion, cut into wedges; cooking oil spray; 1 x 400g turkish bread loaf, thickly sliced crosswise; 1/2 cup freshly grated parmesan; 80 gram baby spinach leaves; 1/4 cup bought balsamic salad dressing

Roast veggie and spinach stacks

This healthy salad with crisp parmesan bread makes a lovely light lunch or dinner.

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

2 potatoes, peeled, sliced lengthwise

550 gram small kumara, peeled, sliced diagonally

1 red capsicum, quartered lengthwise, seeded

2 zucchini, halved lengthwise

1 red onion, cut into wedges

cooking oil spray

1 x 400g turkish bread loaf, thickly sliced crosswise

1/2 cup freshly grated parmesan

80 gram baby spinach leaves

1/4 cup bought balsamic salad dressing

Method

1.Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper. Spray vegetables with oil. Season. Transfer to prepared trays, in a single layer. Bake for 30 minutes or until browned and cooked.

2.Meanwhile, preheat an oven-grill to high. Lightly toast bread on both sides. Sprinkle one side of bread with parmesan, then grill until golden and cheese melts.

3.Divide spinach among serving plates. Top with vegetables. Drizzle with balsamic dressing. Serve with parmesan bread.

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Ingredients

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