Roasted Vegetable Salad

Vegetables and Salads  

Ingredients

Onions
Tomatoes (red)
Red peppers
Aubergines
Squash
Olive oil
Black pepper
Salt
Oregano

Method

Prepare the selected vegetables and cut into large pieces - tomatoes in half, peppers into 5cm strips, onions into thick slices, etc. Lightly cover the baking tray with olive oil, place the vegetable pieces onto the tray taking care not to make the layers too thick. Sprinkle salt and pepper and your chosen herb over the vegetables and a little more olive oil. Bake in a hot oven 180�C until slighlty caramelised. Dress with a little balsamic (or other) vinegar. Serve warm or cold.

The salad keeps well in a fridge for at least a week and can be re-heated.

Notes

Any combination of vegetables can be used. Other possibilities are potatoes, sweet potatoes, courgette, etc.

Different herbs can be used too.

24 Sep 2023
Shirl Seath