Hot or Cold Roast Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Courgette, 100 grams = 1 Medium Courgette cut into one inch lengthsOnions, raw, 1 medium (2-1/2" dia) Cut in 4 piecesMushrooms, fresh, 10 small Baby sweetcorn, 100 gramsPeppers, sweet, red, fresh, 1 medium - De-seeded and cut in 1 inch piecesBaby Carrots, raw, 6 medium - quarteredExtra Light Olive Oil, 1 tbspBalsamic Vinegar, 8 tbspsKnorr Vegetable Stock Cube Low Salt made up with 1 pint of boiling water
Place all vegetables in an ovenproof dish and sprinkle with olive oil. Cover with foil. Place in a pre-heated oven at 185C for 25 mins. In the meantime, place the Ebley into a saucepan and cover with the vegetable stock, place lid on pan and simmer until Ebley is soft but not mushy. Drain the Ebley. Remove foil from the vegetables, drain any liquid off and return to the oven uncovered for a further 15 minutes or until soft. Mix Ebley into the vegetables and add the Balsamic vinegar. Serve or wait until cool and place in a airtight box and place in the fridge. It will keep for 3 to 4 days in the fridge. Ideal for BBQ's and Picnics cold.
Serving Size: 4 x 2 heaped serving spoonfuls
Number of Servings: 4
Recipe submitted by SparkPeople user ANJOUROSE.
Serving Size: 4 x 2 heaped serving spoonfuls
Number of Servings: 4
Recipe submitted by SparkPeople user ANJOUROSE.
Nutritional Info Amount Per Serving
- Calories: 183.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 24.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.7 g
- Protein: 2.6 g
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