Roasted Balsamic Vegetables

• 400g pumpkin, peeled, cut into wedges
• 1 red onion, cut into wedges
• 1 red capsicum, sliced
• 1 zucchini, cut into chunks
• 6 cloves garlic
• 250g flat mushrooms, quartered
• 1 punnet cherry tomatoes
• 1 tablespoon light olive oil
• 300g can chickpeas (garbanzo beans), drained
• 1 cup fresh basil leaves
• 1/2 cup KRAFT FREE* Balsamic Italian Dressing
• black pepper

1. Toss together the pumpkin, onion, capsicum, zucchini and garlic with half of the oil.
2. Place onto an oven tray and bake at 200C fan-forced for 15 minutes.
3. Add the mushrooms and cherry tomatoes that have been tossed in the remaining oil to the tray and cook a further 10 minutes.
4. Allow to cool slightly on the tray.
5. Mix the vegetables in a large bowl with the chickpeas, basil, dressing and pepper.
6. Can be served warm or cold.

pumpkin, red onion, red, zucchini, garlic, flat mushrooms, punnet cherry tomatoes, light olive oil, chickpeas, fresh basil, italian dressing, black pepper

Taken from www.kraftrecipes.com/recipes/roasted-balsamic-vegetables-104055.aspx (may not work)