¼ bunch Dutch carrots, top and tailed
1 sweet potato, peeled and cut into small wedges
1 Japanese or baby eggplant, sliced into thin wedges
3 medium-sized Kipfler potatoes, peeled and cut into thick rounds
1 each long yellow and red peppers, halved and seeds removed
¼ Japanese pumpkin, cut into small wedges
1 fennel bulb, sliced into thin wedges
1 beetroot, peeled and cut into small wedges
1 leek, cut into 1 inch thick rounds
olive oil
salt and pepper
Serve with Dressing: