Roasted vegetable salad with garlic and balsamic dressing

 

Salads

Ingredients

• 1 eggplant, cut into 2" cubes
  
• 2 courgettes, thickly sliced
  
• 1 red capsicum, cut into 2" cubes
  
• 1 yellow capsicum, cut into 2" cubes
  
• 2 small kumara, cut into ½" slices
  
• 2 1/2 cups squash or butternut pumpkin, cut into 1" cubes
  
• 3 tablespoons garlic-infused olive oil
  
• 4 cups baby spinach leaves
  
• 2 tablespoons roasted pumpkin seeds

• For the dressing
  
• 2 teaspoons balsamic vinegar
  
• 3 tablespoons garlic-infused olive oil