Ingredients 

6 persimmons, cut into eight wedges
4 red skinned potatoes, cut into chunks
3 carrots, peeled and chopped into chunks
1 red onion, quartered
1 brown onion, quartered
1 yellow capsicum, chopped
1/4 pumpkin, peeled and chopped
8 button mushrooms, halved lengthways
Handful of walnuts, roasted
Cooking spray (olive oil or similar)

Dressing Ingredients

Splash of Pomegranate balsamic vinegar
4 tablespoons Olive Oil
1 teaspoon powdered ginger
1 teaspoon of wholegrain mustard
Squeeze of runny honey
Cracked pepper

Method

Pre-heat oven to 190°C

Combine dressing ingredients in a jar

Line a roasting dish with baking paper, add potatoes, onions, carrots and pumpkin and give a light coat with cooking spray and cover with dressing – toss to coat and roast in a single layer

Drizzle persimmon, capsicum and mushrooms with olive oil and pomegranate vinegar and add to root vegetables after 20 minutes. Continue to cook for 50 minutes or until tender and caramelised

Serve hot, warm or cold as a big platter