Roast Vegetable Salad

 

Ingredients: 

Potato
Capsicum
Pumpkin
Carrot
Zucchini

Olive Oil
Basil
Black Pepper
Garlic
Chives
Parsley
Fried onion
Baby spinach leaves

Method: 

1) Pre heat oven to 180C
2) Cut potato, capsicum, pumpkin, carrot and zucchini  to a similar sizes, place in baking tray pouring in enough oil to just coat the veggies.


3) Spread herbs and garlic and mix together. Cook in the oven until all veggies are soft, mixing at various stage throughout cooking.
4) Remove from oven and place in fridge to cool down to room temperature
5) Once cool mix in baby spinach leaves and fried onion
6) Put in serving bowl and serve!

Serving Suggestion: 

Broccoli Pies

2 responses

  1. Pingback: Broccoli Pies | Jessa & Neens' Kitchen

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