Summary
This is a really simple and easy roast salad to make and pairs well with fish, chicken or roasted lamb.
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 Changing Habits 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, chilli, turmeric, cayenne pepper, black pepper, cumin, coriander etc)
Optional Veggies to Add In
pumpkin, sweet potato, potato, turnip, beetroot, carrot, broccoli, cauliflower or brussel sprouts.
Instructions
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.
Nutritional information
Notes
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 Changing Habits 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, chilli, turmeric, cayenne pepper, black pepper, cumin, coriander 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.
