Roasted Pumpkin

Every time I get confused about what to do with pumpkins as pumpkin is loaded with an important antioxidant, beta-carotene but my family members don't like its taste..  Eventually I venture into pumpkin experimentation by making this Roasted Pumpkin. It can be served as salad or starter.

Roasted Pumpkin

 YIELD –2 serving

Ingredients:

Butternut Pumpkin - 1 cup diced in a 1" cube
Capsicum - 1/2 cup diced in 1" cube
Onion - 1 medium size diced


For Dressing
Olive oil- 1 tbsp
Salt as per taste
Pepper as per taste
Lemon juice 1 tbsp
Honey - 1 tbsp

Method:

1. Mix well all the ingredients of dressing in a bowl.
2. Add all the vegetables in the dressing and marinate for half n hour.
3. In a long skewer place the vegetables one by one.
4. Roast them direct on a flame.
5. Serve hot pouring again dressing on it as per taste.

NOTE: You can just grill the pumpkin or bake it in oven and serve as a salad mixing other vegetables according to your taste