My roast vegetable salad is all-time favourite way to eat roast vegetables any time of year. Both delicious served slightly warm or cold salad or served warm with roast chicken or as a quick alternative to traditional roast vegetables. Gluten-free, vegan-friendly, also great to have ready in the refrigerator as a meal prep. idea when you need a quick lunch or dinner. Serves 2-4

Ingredients

  • 2 sweet potatoes peel and chopped
  • 1 pepper/capsicum deseeded and chopped
  • 2 courgettes/zucchinis sliced lengthways, quartered and chopped
  • 2 small red or white onions cut lengthways
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp ground cumin
  • sprinkle of paprika
  • salt and pepper
  • drizzle of olive oil
  • 2 garlic cloves or 2 tsp crushed garlic
  • Juice of 1/2 lemon – dressing
  • drizzle olive oil – dressing
  • 1/2 tbsp of maple syrup – dressing
  • 1 tsp seeded mustard – dressing
  • add avocado and olives (optional)

Method

  1. Preheat oven at 200˚c. Line a baking sheet with aluminium foil or baking paper.
  2. Add all the chopped vegetables to a large bowl, drizzle 1 tbsp of olive oil and season with spices, salt and pepper. Bake for 2o minutes, checking and flipping the vegetables so they are cooked through and don't stick.
  3. Bake for another 20 minutes or until the vegetables are tender. Allow to cool slightly if serving the salad with leaves.
  4. To make the dressing I use a recycled jar, add all the ingredients to the clean and empty jar, screw the lid on and shake until combined. This can be prepared ahead of time.
  5. Serve the roasted vegetables with mixed leaves, add chopped avocado and olives (optional) sprinkle with toasted pumpkin seeds, black or white sesame seeds.