Roasted Vegetable Salad
Select vegetables for this salad. They could include potato, sweet potato, pumpkin, carrots, onion, parsnip, eggplant, zucchini, red pepper or any other veges that might roast well.
Pre heat oven to 200º. If cut the vegetables smaller, this could be raised to 250º. The idea is that they brown on the outside, and cook on the inside without being overly dry,
Individually peel and toss in a bowl with oil, salt and sugar. The sugar helps them brown.
Keeping each type of vegetable in separate areas, place in a single layer on baking paper on a /shallow/ baking dish, The higher the rim, the more the veges steam and the slower they are to brown, so I use a scone tray with no rim.
Roast, turning occasionally, until cooked and browned, removing pieces when they’re ready.
Place rocket or baby spinach on a large platter and top with roasted veges. Strew over soft herbs and nuts. In the photo I’ve used parsley, macadamia and pomegranate.