Roast veggie salad

(this will make enough for your salad for lunch too)

Ingredients

2 red onions, cut into large wedges

½  butternut pumpkin, cut into large dice

1 beetroot, peeled and cut into large dice (optional)

2 red capsicum, seeds removed and cut into large strips or diced

1 med eggplant, diced

2 cloves garlic, minced and mixed with 2 Tablespoons olive oil

1 teaspoon sumac

Method

1. Preheat oven to 180 and place all prepared vegetables on a tray lined with baking paper.
2. Brush over the garlic and oil mixture and sprinkle with the sumac
3. Roast in oven until vegies are cooked and starting to caramelize.

Serve this with Tasty zucchini and fetta fritters