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: Bronwyn Hudson - Fuel Your Family
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
Preheat oven to 180c.
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.
Drizzle a little olive oil and gently stir the veggies around til coated.
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.
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.
Serve as is, warm or cold, or add your favourite topping. Suggestions include:
Avocado and seeds
Hummus
Salmon or mackerel
Chicken
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/roast-vegetable-salad/