Roast Vegetable Salad

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
444
FAT
18%
CHOL
0%
SOD
22%

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Ingredients for 4 servings

275 g roma tomatoes , halved (baby ones)

2 lemons, juice of

1 kg potato , scrubbed and cubed (3cm)

400 g chickpeas , drained and rinsed

1 teaspoon dried thyme

2 teaspoons white sugar

olive oil flavored cooking spray

2 brown onions, halved and cut into wedges

1 cup fresh parsley , roughly chopped

2 garlic cloves , crushed

1 tablespoon olive oil

750 g butternut pumpkin , peeled and cubed (3cm)

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