Ingredients

4 medium kūmara (we used orange & purple)
4 handfuls of baby vegetables (we used carrots & beetroot)
1 red onion, sliced
1 tablespoon olive oil (or spray)
Options: Other vegetables that work well: yams, parsnips, potatoes, pumpkin, courgettes, eggplant

Dressing ingredients

Juice of one lemon
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon crushed garlic
1 teaspoon mustard powder
Cracked black pepper

To serve

Italian parsley
Finely grated lemon zest

Method

Preheat oven to 180°C

Cut larger vegetables into 2cm square cubes

Mix all dressing ingredients together in a jar or jug

Toss vegetables in a bowl with dressing

Spray or drizzle olive on to roasting pan

Spread vegetables in one layer trying not to crowd them

Place in oven and roast for 20 minutes shaking the tray from time to time so they don’t stick

The cooking time will vary depending on your choice of vegetables – use a knife to check they are cooked through

Serve warm in individual bowls with a sprinkle of parsley and lemon zest