Serves: 6 (243 Calories per serve)

INGREDIENTS
850g Parsnip – 493 calories
300g Carrots – 100 calories
620g Cauliflower – 149 calories
200g Small red onions – 60 calories
600g Red Capsicum – 150 calories
300g Bok Choy – 57 calories
Olive oil spray – 30 calories

MARINADE
1 tablespoon Red Wine Vinegar – 3 calories
1 tablespoon Olive Oil – 159 calories
1 teaspoon Sesame Oil – 41 calories
Juice and zest of 1/4 lime – 4 calories
1 teaspoon minced garlic – 3 calories

DRESSING
3 tablespoons low calorie Balsamic Dressing – 39 calories
1 tablespoon Macadamia Oil – 159 calories
1 teaspoon minced garlic – 3 calories
1 teaspoon 100% Maple syrup – 12 calories
Sea Salt Flakes

METHOD

1. Preheat oven 180o
2. Prepare vegetables in pieces that will cook at the approximately same time in an oven (except cauliflower). The Bok Choy and celery with be cooked in foil.
3. Mix Marinade ingredients in a large bowl and toss vegetable pieces (except celery and Bok Choy)
4. Place on baking paper on large oven trays and place in oven
5. On a sheet of foil, lightly sprayed with olive oil place celery. Lightly spray celery and season with salt and pepper. Seal tightly adding extra layer of foil if needed.
6. Repeat foil process for the Bok Choy and place celery and Bok Choy in oven.
7. Process Cauliflower in food processor and place in microwave proof bowl fitted with a lid. Microwave 6 minutes on high just before serving roasted vegetables. Place on oven tray.
8. Cook vegetable until well roasted.
9. Prepare dressing and drizzle over vegetables once plated.
10. Sprinkle with extra sea salt flakes if desired.