The South Arm Multicultural Community Kitchen came together for another cooking session.

We made Roasted Veggies with Avocado Dressing. This is a vegetarian meal which uses fall vegetables like squash and Brussels srpouts.

Ingredients

• 3 sweet peppers, multi-colour, roughly chopped
• 1 pound butternut squash
• 1 pound Brussels sprouts, hulled and halved if they are big
• 2 teaspoons dried Oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 4 ounces mixed greens

Avocado Dressing Ingredients

• 3 avocados
• 3 small garlic cloves
• Juice of 2 limes or lemons
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Source: South Arm Community Kitchen

Instructions

Preheat oven to 400F/200C. Prepare the Brussels sprouts by cutting the stem end and removing any yellowing/browning outer leaves. If the Brussels sprouts are big, cut a cross on the stem to allow faster cooking.

In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt and pepper and olive oil until the veggies are evenly coated.

Pour the vegetables onto a baking sheet (lined with parchment paper, optional) in one even layer.

Roast in a 400F preheated oven for 40 minutes.

To make the dressing, place avocado, garlic, lime juice, olive oil, salt and pepper in a blender or food processor.

Blend until the mixture is light and creamy.

To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon the Avocado Dressing over the salad and serve.