Monday, January 9, 2012
Roast Vegetable Salad
This is one of those fall-back recipes I often use because it's cheap, easy, super healthy and delicious! And I also love that you can use whatever veges you like and whatever flavour you like. I've just written the ingredients I used on this particular night, but you could also use veges like beetroot, squash, eggplant, corn, capsicum and mushroom. Also, just use whatever flavour you like - perhaps a sprinkle of ground cumin & coriander, perhaps a Thai seasoning, or maybe even just let the flavours speak for themselves and just use salt & pepper. Make it your own and enjoy!
1 sweet potato, cubed
1/2 butternut pumpkin, cubed
1 carrot, chopped
1 zucchini, chopped,
1 onion, chopped
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
100g baby spinach (or mixed lettuce, or whatever type you prefer)
Preheat oven to 200 degrees fan-forced. Line a tray with baking paper.
Combine vegetables in a large bowl with oil and seasoning and mix well. Transfer to tray, and where possible, spread into a single layer.
Bake for about 30 minutes - but this will, of course, depend on your oven and your own preference of how "roasted" you like your veges.
Serve on a bed of lettuce.