Preheat oven to 220°C.
Place the sweet potato, capsicum, zucchini and leeks in a large bowl. Add 60mls (1/4 cup) of the olive oil and salt and pepper and toss until well combined.
Place the vegetables in a single layer in 2 large roasting pans.
Roast in preheated oven for 30 minutes.
Increase the temperature to 240°C and roast for a further 10 minutes or until the vegetables are tender and browned around the edges.
Meanwhile, combine the remaining olive oil and balsamic vinegar in a small bowl. Season with salt and pepper and whisk well to combine.
Divide the rocket leaves among serving plates. Top with the roast vegetables. Drizzle with olive and balsamic mixture. Serve immediately warm or at room temperature with lots of crusty bread..
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 121.2mg||4 %|
|Potassium 1017.9mg||27 %|
|Total Carbohydrate 51.3g||15 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 42.6g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 265
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