Roast Vegetable Salad

• 750 g butternut pumpkin, peeled and cubed (3cm)
• 1 kg potato, scrubbed and cubed (3cm)
• 2 brown onions, halved and cut into wedges
• olive oil flavored cooking spray
• 1 teaspoon dried thyme
• 275 g roma tomatoes, halved (baby ones)
• 400 g chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 2 lemons, juice of
• 2 garlic cloves, crushed
• 2 teaspoons white sugar
• 1 cup fresh parsley, roughly chopped

1. Preheat oven to 200C Place pumpkin, potatoes and onions onto a large baking tray.
2. Spray with oil.
3. Season with salt, pepper and thyme.
4. Roast 40 minutes.
5. Add tomatoes and roast another 20 minutes.
6. Transfer to a large bowl.
7. Add chickpeas.
8. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug.
9. Pour over vegetables.
10. Add parsley and toss gently.
11. Serve.
12. Tip-serve leftovers with couscous or pasta for another meal.
13. Can also add 2 cups chopped cooked chicken along with the chickpeas.

butternut pumpkin, potato, brown onions, olive oil, thyme, roma tomatoes, chickpeas, olive oil, lemons, garlic, white sugar, fresh parsley

Taken from www.food.com/recipe/roast-vegetable-salad-173379 (may not work)