Ingredients

2 garlic bulbs
1 capsicum
1 red onion
1 parsnip, peeled
1 kūmara
1 beetroot
1 eggplant
2 cups baby spinach, roughly chopped
1 tablespoon olive oil

Dressing

Juice of 1 lime
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Pinch of salt & black pepper to taste

Method     

Preheat the oven to 180°C on fan bake. Line an oven tray with baking paper

Wash and chop the capsicum, red onion, parsnip, kūmara, beetroot and eggplant into similarly sized pieces and place on the baking tray. Slice the tops from the garlic bulbs and place on the oven tray

Drizzle vegetables with olive oil and bake for 35 minutes or until the vegetables are golden & tender (the capsicum and eggplant will cook more quickly). Allow vegetables to cool slightly

Place dressing ingredients into a small bowl and whisk to combine

Arrange the cooked vegetables with the spinach in a large bowl and drizzle with salad dressing. Serve warm or at room temperature