This is a really simple and easy roast salad to make and pairs well with fish, chicken or roasted lamb.
Yields1 Serving
1 yellow capsicum, chopped
1 red onion, sliced into wedges
1 brown onion, sliced into wedges
2 tomatoes, sliced into wedges
3 zucchinis, sliced into circles
6 garlic cloves (slightly crushed)
2-4 tbsp coconut oil
Changing Habits Seaweed Salt to taste
A good sprinkle of Changing Habits Dulse Flakes
Dried herbs and spices of your choice (thyme, parsley, oregano, dill, Changing Habits Chilli Powder, Changing Habits Turmeric cayenne pepper, cracked Changing Habits Pepper, Changing Habits Cumin Powder, Changing Habits Coriander Seed Powder etc)
Optional Veggies to Add In
pumpkin, sweet potato, potato, turnip, beetroot, carrot, broccoli, cauliflower or brussel sprouts.
Ingredients
1 yellow capsicum, chopped
1 red onion, sliced into wedges
1 brown onion, sliced into wedges
2 tomatoes, sliced into wedges
3 zucchinis, sliced into circles
6 garlic cloves (slightly crushed)
2-4 tbsp coconut oil
Changing Habits Seaweed Salt to taste
A good sprinkle of Changing Habits Dulse Flakes
Dried herbs and spices of your choice (thyme, parsley, oregano, dill, Changing Habits Chilli Powder, Changing Habits Turmeric cayenne pepper, cracked Changing Habits Pepper, Changing Habits Cumin Powder, Changing Habits Coriander Seed Powder etc)
Optional Veggies to Add In
pumpkin, sweet potato, potato, turnip, beetroot, carrot, broccoli, cauliflower or brussel sprouts.
Directions
1
Preheat oven to 180C.
2
Add all ingredients to a bowl and coat the veggies evenly in the oil, herbs, salt and spices.
3
Spread the veggies onto baking trays and roast until golden.
4
When ready remove from the oven and allow to cool slightly before serving.
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