Roasted Vegetable Salad
This Roasted Vegetable Salad is perfect for those sunny weekend lunches outside, or even as a light vegetarian supper. It’s so easy to prepare, and is a great side for BBQs as well – even those carnivorous ones will love it!
You Will Need: (Serves 2 Roasted Vegetable Salad)
- 1 Red Pepper, quartered
- 1 Courgette, sliced
- 1 Red Onion, quartered
- 2 Large Tomatoes, halved
- 4 Mushrooms
- 1 Large Aubergine, in large chunks
- 1 Large Iceberg Lettuce, sliced
- 1/2 Cucumber, Sliced
- 4 Sundried Tomatoes
For the dressing:
- 3 tbsp Olive Oil/Oil from the Sundried Tomato Jar
- 3 Cloves Garlic
- 1/2 Red Chilli
Place the pepper, onion, courgette, aubergine, mushrooms and tomato on a baking tray, spaced out, and drizzle with olive oil. Place in an oven at 180* for 25 mins.
Whilst this is cooking, tear up the lettuce and chop the cucumber.
Place the olive oil in a tight jar with the peeled garlic (a good tip is to very lightly stab the garlic before placing it whole into the jar), and place the half of chilli in as well. Screw on the lid and shake vigorously, adding more oil if needed.
Place the roasted vegetables on top of the lettuce and drizzle with the olive oil dressing and top with the sundried tomatoes.