Warm roasted vegetable salad
January 10th, 2008
This is our first post for 08 after a vacation to a small town called Busselton in Western Australia.
We stayed and my parents house and Mum made a fabulous warm vegetable salad which not only tasted and looked wonderful but is also quite low in fat and very easy to make. We had ours with some marinated pork fillet but it will go with pretty much anything.
The best thing about this salad is that you can throw whatever vegetables you have in your fridge so it’s versatile as well, enjoy!
Ingredients
300g butternut pumpkin, peeled and chopped into 2cm cubes
1 capsicum, seeded and cut into large pieces
1 onion, chopped into eighths
100g flat mushrooms, quartered
3 tomatoes, quatered OR handful of cherry tomatoes
1 bunch Asparagus
Olive or canola oil spray
1 tablespoon balsamic vinegar
1 bunch English spinach leaves, washed and drained
Feta cheese (optional)
coarse salt
Directions
Preheat oven to 425 degrees F (US) or 220 degrees C (Aus, UK, etc). Line a large bak
Toss pumpkin, capsicum, onion, tomato, mushrooms and asparagus together then spread in a single layer over tray. Lightly spray with oil, balsamic vinegar and course salt.
Bake for 30-40 minutes or until all vegetables are cooked through, turning after 20 minutes.
Line serving dish with spinach leaves and pile roast vegetables on top and then add crumbled feta cheese. Serve immediately.
Variation: Try including sweet potato, zucchini, carrots, beetroot, squash and baby eggplant when in season.
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