Roasted Vegetable Salad
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
2 serves per portion
Recipe courtesy of Margaret Pengelly, Boyne Valley Branch
Ingredients:
- 1 small butternut pumpkin, peeled, cut into 3cm pieces
- 1 zucchini, cut into 3cm pieces
- 1 red capsicum, cut into 3cm pieces
- 1 green capsicum, cut into 3cm pieces
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 2 cups baby spinach leaves
- 100g goats’ cheese, crumbled
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil, extra
Method:
- PREHEAT oven to 200°C.
- ADD pumpkin, zucchini, capsicum and red onion to large roasting pan. Drizzle with 1 tablespoon olive oil.
- ROAST for 45 minutes.
- COMBINE roasted vegetables and spinach into large serving bowl.
- ADD goats’ cheese.
- ADD balsamic vinegar and olive oil to a jar. Fasten lid and shake to combine.
- POUR vinaigrette over salad just before serving.
What's Great About It:
This colourful salad is a great way to use any leftover roast vegetables from festive celebrations. You can try roasting other vegetables, including sweet potato, mushrooms or cherry tomatoes. Serve with cold meats for an easy lunch or light dinner.
