Roast Vegetable Salad

A friend of a friend sent me this recipe – it sounds absolutely delicious! I think I’ll have to stick it into my menu somewhere this week – it will make a great lunch when I have a friend or two over. I still have plenty of eggplants and pumpkin to use up, as well as potatoes, capsicum, garlic and sweet potato from my vege box, so it’s perfect. The lady who sent it said she also added whole garlic cloves and small onions, and red and yellow capsicum and parsnip… you can double the veges, and the dressing will still be plenty. Yum!

Note: You can find Fine sea salt and Aussie Kibble Pepper for this recipe in my online store!

2 tablespoons Olive Oil
2 med Eggplant (480gm) cut into quarters
2 med Potatoes (480gm) halved
1 large red Capsicum quartered
400 gm pumpkin into 4
Sweet Potato into 4

– Salt liberally and roast the above with oil for about 1 hour turning occasionally until golden brown. Add the dressing while veges are warm, so the flavours soak in.

1 Tblsp Chopped basil
1 Tblsp chopped flat leaf parsley
1/4 cup chopped chives
1/4 cup Olive Oil
2 Tblsp white wine vinegar
1 teasp Rapadura/honey/raw sugar
Pepper to taste

– Put it all into a screw top jar, and shake!

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