Roasted Veggie & Herb Salad
by Tessa | Apr 27, 2016 |
This is a really simple and easy roast salad to make and pairs well with fish, chicken or roasted lamb.
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings)
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
Optional Veggies to Add In
pumpkin, sweet potato, potato, turnip, beetroot, carrot, broccoli, cauliflower or brussel sprouts.
Directions
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.
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
Optional Veggies to Add In
pumpkin, sweet potato, potato, turnip, beetroot, carrot, broccoli, cauliflower or brussel sprouts.
Directions 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.
Roasted Veggie & Herb Salad