Roasted Vegetable Salad
Even the kiddos will beg for seconds of these veggies
Servings: 6
Calories: 291kcal
Ingredients
- 1 large eggplant (aubergine) halved and cut into 1/2-inch slices
- 2 cups butternut squash peeled & cut into 1-inch cubes
- 2 medium zucchini (courgettes) halved and cut into 1/2-inch slices
- 2 large red peppers seeds removed, cut into 1 1/2-inch pieces
- 4 tbsp olive oil
- salt and freshly ground black pepper to taste
Dressing
- 2 tbs balsamic vinegar
- 4 tbs olive oil
- 1 tsp sugar
- 1 1/2 tsp whole-grain Dijon mustard
- 1 shallot finely chopped
- 1 garlic clove crushed
Topping:
- 4 oz crumbled feta cheese
- 2 tbs coarsely chopped mint
- 2 tbs coarsely chopped basil
Instructions
- Preheat the oven to 425 degrees F (if you have a convection oven preheat to 400 degrees F). Line two large baking sheets with parchment.
- Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking sheets.
- Roast in the oven for 30–40 minutes, or until golden and little crisp Leave to cool on the baking sheets.
- For the dressing, measure all of the dressing ingredients into a small bowl. Mix well and season with salt and pepper.
- Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Sprinle with the feta., mint and basil and serve.
Notes
Adapted from Mary Berry
Video
Nutrition
Serving: 1Portion | Calories: 291kcal | Carbohydrates: 18g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 238mg | Potassium: 625mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6500IU | Vitamin C: 74.7mg | Calcium: 136mg | Iron: 1.2mg