1Spanish onion, cut into thin wedges400 gmsmall Jap pumpkin, cut into thin wedges450 gmkipfler potatoes, scrubbed and halved lengthways2bunches of Dutch carrots, trimmed, scrubbed and halved lengthways1head of garlic, separated into cloves125 ml (½ cup)extra-virgin olive oil45 mlred wine vinegar120 gmunsliced rye bread, coarsely torn1head of radicchio, leaves separated and coarsely torn
Preheat oven to 180C. Combine onion, pumpkin, potato, carrot, garlic, 40ml olive oil and 1 tbsp vinegar in a large bowl. Season to taste with sea salt and freshly ground black pepper. Scatter over the base of a large roasting pan and roast until golden and tender (about 45 minutes).
Meanwhile, scatter bread in a single layer over a separate roasting pan. Drizzle with 2 tbsp olive oil and season to taste. Roast until golden and toasted (about 10 minutes).
Combine vegetables and bread in a serving bowl. Add radicchio and season to taste. Combine remaining olive oil and vinegar in a small bowl. Season to taste, drizzle over salad, toss to combine and serve immediately.