Roast Vegetable SaladSubmitted by: CHEEKYCHOOK
IntroductionThis is a very moveable feast! Any veg, including left overscan be used and therefore cooking time may also vary, but you get the general idea! This is a very moveable feast! Any veg, including left overscan be used and therefore cooking time may also vary, but you get the general idea!
Carrots, 0.5 cup chopped
Broccoli, 0.5 cup, chopped
Onions, 0.5 cup, chopped
Red Ripe Tomatoes, 1 cup cherry tomatoes
Pine Nuts, 3 tbsp dry toasted
rocket, 2 cups
Olive Oil, 2 tbsp
Chopped herbs if desired
Toss veg in the oil, season, spreqad in single layer in roastinbg tin and roast in oven for approx 20 mins or untikl browned at the edges.
To serve, place the rocket on the plate, toss the roasted veg(along with any oil in the pan), balsamic vinegar, herbs and scatter pine nuts over the salad. Serve warm.
You can make numerous combinations such as courgette, bail and toasted pine nuts, asparagus with cooked parma ham, crumbled cheese etc, altering the calorific count accordingly of course!
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.