Roast Vegetable Salad

A friend first cooked this roast vege salad for me about 5-6 years ago, and since then, I’ve gone on to cook it more times than I probably want to admit! It’s easy, great year-round and super adaptable, in the way that you can mix it up each time with whatever veges are in season.

Whether you choose to have it as a standalone meal, as a side with meat, straight out of the oven or as cold leftovers the next day for lunch, it makes for a nutritious, tasty and pretty cheap dish. From the ingredients photographed below, it cost me about $13 and managed to get 6 servings from it, pretty sweet deal if you ask me!

Ingredients:

  • Seasonal veges (kumara, potato, pumpkin, parsnip, carrots, courgette etc)
  • Red Onion
  • Baby spinach leaves
  • Chunky Dip/Pesto (or basil + pine nuts + parmesan + olive oil wizzed up)
  • Feta
  • Sundried Tomatoes
  • Any favourite seeds or nuts

What to do:

Roast Vegetable Salad

Cut all vegetables up, drizzle with olive oil and season with salt

Roast Vegetable Salad

Pop in a fan oven 190ºC for 45 mins, and turn the vegetables

Roast Vegetable Salad

While it’s cooking, chop up the red onion (I swish it around the bowl that I oiled the vegetables in, so it gets a bit too)

Roast Vegetable Salad

Add red onion to the mix and continue cooking for another 10-20 mins

Roast Vegetable Salad

Layer up the veges, spinach leaves and pesto

Roast Vegetable Salad

Mix together in the same big bowl as before

Roast Vegetable Salad

Sprinkle over the feta to serve!

Roast Vegetable Salad

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