Roast Vegetable Salad
 
Prep time
Cook time
Total time
 
A perfect salad to make in bulk to last a few days. Serve warm or cold. Great for work and school lunchboxes, but gorgeous enough to serve to guests.
Author:
Recipe type: Lunch, Dinner, Lunchbox,
Serves: 6+
Ingredients
  • A selection of vegetables in whatever quantities you have them, for example:
  • Capsicums/peppers
  • Courgette/zuchinni
  • Eggplant/aubergine
  • Brocolli
  • Cauliflower
  • Brussel Sprouts
  • Cherry tomatoes
  • Onion
  • Garlic
  • Carrot
  • Beetroot
  • parsnip
  • Kumara/sweet potato
  • Spinach or other leafy greens
  • Olives
  • Feta cheese (optional)
  • Olive oil
  • balsamic vinegar (optional)
  • Fresh/dried herbs
Method
  1. Preheat oven to 180c.
  2. Cut your vegetables into chunks, and arrange them on two oven trays: I put all the root vegetables on one tray as they will take longer to cook (eg: carrots, parsnip, beetroot, sweet potato...) and all the rest on the other tray, including the olives and feta if using.
  3. Drizzle a little olive oil and gently stir the veggies around til coated.
  4. Place in the oven. I tend to check them every 5 minutes or so, giving them a little shake, until done. Perhaps 15 minutes or so for the first tray, and another 5-10 minutes for the root vegetables, depending on the size they are cut.
  5. When they are done mix the two trays together, along with a few large handfuls of leafy green, such as spinach, and some chopped fresh herbs. The heat of the vegetables will wilt the leaves down. Drizzle a little balsamic vinegar over if using.
  6. Serve as is, warm or cold, or add your favourite topping. Suggestions include:
  7. Avocado and seeds
  8. Hummus
  9. Salmon or mackerel
  10. Chicken
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/roast-vegetable-salad/