Hot or Cold Roast Vegetable Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Hot or Cold Roast Vegetable Salad calories by ingredient
Submitted by:

Introduction

This is a great dish which can be served hot and is even better when left for a day or two and served cold. Suitable for vegetarians. Serving size is as a main course vegetable dish but will serve 8 as part of a salad. Goes with absolutely any type of meat, fish or poultry (hot or cold) This is a great dish which can be served hot and is even better when left for a day or two and served cold. Suitable for vegetarians. Serving size is as a main course vegetable dish but will serve 8 as part of a salad. Goes with absolutely any type of meat, fish or poultry (hot or cold)
Number of Servings: 4

Ingredients

    Courgette, 100 grams = 1 Medium Courgette cut into one inch lengths
    Onions, raw, 1 medium (2-1/2" dia) Cut in 4 pieces
    Mushrooms, fresh, 10 small
    Baby sweetcorn, 100 grams
    Peppers, sweet, red, fresh, 1 medium - De-seeded and cut in 1 inch pieces
    Baby Carrots, raw, 6 medium - quartered
    Extra Light Olive Oil, 1 tbsp
    Balsamic Vinegar, 8 tbsps
    Knorr Vegetable Stock Cube Low Salt made up with 1 pint of boiling water

Directions

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.

Rate This Recipe