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!
- 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)
- Sundried Tomatoes
- Any favourite seeds or nuts
What to do:
Cut all vegetables up, drizzle with olive oil and season with salt
Pop in a fan oven 190ºC for 45 mins, and turn the vegetables
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)
Add red onion to the mix and continue cooking for another 10-20 mins
Layer up the veges, spinach leaves and pesto
Mix together in the same big bowl as before
Sprinkle over the feta to serve!