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.


Majella said...

This for this one Ness, I will have to adapt to suit my partner, who doesn't eat sweet potato or pumpkin, or zucchini for that matter :0

Vanessa Gibson said...

Hehe some people are fussy creatures! That's the beauty of it - just use whatever you like!