Posted by: Joan Spiller | July 10, 2011

Roast Vege Salad – Recipe


With a creamy balsamic dressing .. This is such a yummy weekend lunch … and can be low carb easily just by changing the veges you use .. So next time you feel like something a bit different, why not give this one a whirl!

To serve 4, all you need is:

4 medium sized gold kumara, peeled and cut into bite sized chunks
2 carrots, peeled and cut into bite sized chunks or lengths, but keep the proportions the same
1 red pepper, cut in chunks (seeds removed)
A fistful of button mushrooms
1 red onion – cut into chunks
3 medium sized courgettes, cut into bite sized chunks

If you want, you can use beetroot, pumpkin, spuds, brocolli, cauli.. up to you!

Olive oil (2T) Rice Bran Oil (2T) mixed together
Salt and freshly ground black pepper to taste
2 T rosemary leaves, chopped finely

Dressing:

2 T balsamic vinegar
3 T extra virgin olive oil
½ t dijon mustard
Salt & Pepper to taste (a pinch of each would do it)
Put all in a jar and shake til well blended..
Dressing: done!

Heat your oven to 200°C. While the oven is heating, par-cook the root vegetables in a little cold water til tender. Drain and dry well.

Put ALL vegetables in a large bowl, add the 2 oils, salt and pepper and mix well. You need to use your hands to do this .. You want everything coated in oil..

Sprinkle with rosemary and roast for 30  to 45 minutes or until tender and golden brown. This could take as long as an hour. Over cooked is better than under, in this case. Trust me!

Remove to cool for 15 – 30 minutes, dress and serve on top of a bed of rocket or baby spinach leaves..

Options: Scatter with feta and serve. OR serve alongside fried haloumi cheese on cos lettuce. Or scatter with avocado and serve .. Or just scoff as they are 😉

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