Roast Roots and Summer Squash
Roast Vegetable Salt
1 sweet potato
1 tbsp olive oil
A few sprigs of fresh rosemary (optional)
How to Cook
1. Preheat your oven to 200°C and line an oven tray with baking paper.
2. Wash and prepare all vegetables by cutting them into equal sized pieces, roughly 3-4cm.
3. Combine all roast vegetable ingredients, except the cut zucchini. Stir in the Roast Vegetable Salt, toss well in olive oil making sure the vegetables are coated evenly. Pick the rosemary leaves and scatter over (optional).
4. Cook for 20 minutes, then add zucchini. Give the roast vegetables a quick toss in the tray and continue to cook for a further 20 minutes or until cooked to your liking.
Season with more Roast Vegetable Salt to taste and serve.