Pre-heat oven to 180ºC. Cube the vegetables leaving the skins on and combine with seasonings in a roasting dish. Bake for 30 minutes or until golden and tender. Cool. Combine dressing ingredients and stir through cooled vegetable mixture. (dressing ingredients - sour cream, mustard, red onion and parsley)
TIP: This recipe is delicious with seasonal Wilcox Red Jacket potatoes.