Seasonal Roast Vegetable Salad

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There’s always room for this beautiful roast vegetable salad on the MamaBake table and at every shindig, we find ourselves at over the Summer.

Simply lay a selection of bite-sized veg (pumpkin, red onion, zucchini, red capsicums, cherry tomatoes) that have been tossed in olive oil and salt and pepper on a baking tray and roast at 200 degrees Celsius until tender and slightly charred.

Transfer to a bowl and, if not using straight away, cover and keep in the fridge for up to 2 days.

Select a dressing.  I like a simple splash of balsamic and olive oil.

Toss the dressing through the salad and garnish with fresh and dried herbs just before serving.  As an added extra, why not crumble over some delicious feta cheese or pan-fried halloumi?

meal plan


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