Cuisine Dairy Free, Diabetes Friendly, Gluten Free, Heart Healthy, High Calcium, High Fiber, Low Sodium, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4People
Ingredients
1pcLarge Orange Sweet PotatoSliced into 1cm semi-circles
1pcred capsicumCut into 8 lengthways
1pcEggplantSliced thinly
1pcLarge ZucchiniSliced
2tspFresh Chopped Thyme
2tspFresh Chopped Marjoram
1pcclove garlic
2tspolive oil
2Cobs CornSliced
2TbspBalsamic Vinegar
2TbspPine NutsToasted
Instructions
Place sweet potato, capsicum, eggplant, zucchini, thyme, marjoram, and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil.
Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200C, for 25 minutes.
Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts.