Method
Peel the pumpkin, sweet potato and carrots and cut into cubes about 2 -3 cm square.
Cut the capsicums into strips, removing the seeds and centres, then cut each strip in half.
Remove the skin from the garlic cloves and dice the cloves.
Strip the leaves from the rosemary stalk. Discard the stalk and finely chop the leaves to release their oils.
Preheat the oven to 190 C.
Add the vegetables to a bowl, and mix in the garlic, herbs, rosemary and pepper.
Add 60 ml of olive oil and mix well.
Place the vegetables into an oven-proof dish and spread evenly.
Place the dish in the oven and bake until all vegetables are softened and edges are beginning to crisp.
While the vegetables bake, place the corn cobs in a pot of cold water and bring to the boil.
Cook the corn for 6 – 8 minutes until the kernels are softened.
Remove the pot from the heat, and drain off the water. Set the corn aside to cool.
When the vegetables have softened and have begun to colour at the edges remove the tray from the oven and set aside to cool.
Slice the corn kernels off the cobs.
When cool, place the vegetables in a serving bowl, mix in the corn and crumble in the feta cheese.
Drizzle over the remaining olive oil as a dressing.
Roughly tear the basil leaves and sprinkle over as a garnish.
