This seems like a lot of work, but you could cheat, like I sometimes do and buy an already prepared vegetable platter.
Sweet Potato Roulade filled with Roasted Vegetables
Preheat oven to 200oC/400oF
1 red onion 2 courgettes/zucchinis 1 red pepper 1 Tbsp olive oil 1 lb 2oz/500g sweet potatoes 3 medium eggs 5 1/2 oz/150g light soft cheese baking paper
Line a 9" x 12"/23cm x 3cm swiss roll tine with the baking paper
Core, deseed and slice pepper, peel and cut onion into wedges and slice the courgettes. Place on a baking tray, sprinkle with oil.
For the roulade, peel and cube the potatoes; boil for 15-20 minutes until soft. Drain and mash. Separate the eggs. Add the yolks to sweet potato and beat until well mixed. Whisk the egg whites until stiff; fold into the sweet potato mix. Pour into the prepared tin and smooth over. Cook the roulade and prepared vegetables in the oven for 25 minutes, the roulade will feel firm to the touch and the vegetables should have softened. Place another piece of baking paper on your work surface. Gentle tip the roulade onto it. Carefully peel away the paper that lined the swiss roll tin. Leave to cool a little. Place soft cheese in a bowl, beat to soften. Spread evenly over the roulade. Top with the roasted vegetables. Carefully roll up like a swiss roll, then transfer to a serving plate.
Serve with a salad and some new potatoes, or if you are a meat eater - serve with a thick juicy steak.