chunky roasted veggies and beans

Serves: 4

Ingredients:
3 tablespoons olive or canola oil
2 tablespoons balsamic vinegar
2 tablespoons strong rooibos tea
1 clove of garlic, crushed
500 g butternut, peeled and cut into chunky pieces
300 g beetroot, peeled and quartered
1 x 400 g tin butter beans, drained
1 tablespoon chopped fresh origanum
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint or more parsley
1 slice feta, crumbled
lemon juice and black pepper to taste

Method:
preheat oven to 200 °c.
mix the oil with vinegar, tea and garlic together in a large mixing bowl. toss butternut and beetroot in oil mixture until well coated. spoon in a single layer into an oven dish or baking tray.
roast for 30-40 minutes and then add the beans and roast for 5 minutes more. stir herbs, remaining oil and feta into veggies. season to taste with lemon juice and pepper.
spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.