By Annette (Plot 218)

Ingredients:
(serves 6)

• 1 zucchini, cubed
• 1 carrot, thickly sliced
• 1 red capsicum, cubed
• 1 punnet cherry tomatoes
• 1 spanish onion, thickly sliced
• 1 eggplant, cubed
• 1 fresh beetroot, cubed
• 1 cup fresh baby spinach leaves
• 1 tbs seeded wholegrain mustard
• 1-2 tbs balsamic vinegar
• Herbs and spices (optional)

Steps:

• Place all vegetables (excluding the spinach leaves) into a non stick baking dish, use a little oil.  If desired, season with herbs and spices.
• Bake in oven at 180 degrees Celsius for 40 minutes until soft.
• Remove from baking dish, allow to cool in bowl.
• Stir through spinach leaves, mustard and balsamic vinegar.
  Can leave it in the fridge. Reheat the require portion before serve.