Roast Vegetable Salad

Roast Vegetable Salad

This is a great side dish which I like to serve warm. It is also good at room temperature. This looks like a rainbow on a plate as my son observed. That is exactly the kind of healthy variety of vegetables we should be eating.

For 4 people:

3 peppers – I use a mix of red and yellow but orange would be lovely too. I wouldn’t use green.
3 courgettes
1 large red onion
250g good quality cherry tomatoes, choose ones with a taste of sunshine
1 – 2 tablespoons olive oil
2 handfuls fresh basil
Good quality balsamic vinegar
Black pepper

Preheat oven to 180 C.

Deseed the peppers and cut into bite sized chunks.
Cut the courgettes on the diagonal into bite sized chunks
Peel the onion and cut into wedges

Place all the vegetables in a roasting tray and mix in the olive oil.

Roast in the preheated oven for an hour which should be enough time to soften all the veg. If the peppers are charring at the edges all the better.

Remove and set aside to cool a bit.
Pick off the basil leaves and add to the vegetables.
Drizzle over some good quality balsamic and a grind of black pepper.

2 Responses to Roast Vegetable Salad

  1. Christine James says:

    I add some diced sweet potatoes, butternut, carrots etc for a complete vegetarian meal sprnkled (after or near the end of cooking) with blobs of cheese or marinaded tofu. Makes my girls very happy and they get their 9 (!) a day all in one.

    • Madeleine Morrow says:

      Yum !! Roasting veg is such a great idea. I like to make large quantities so that there is some left over to eat next day as a salad.

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