Cooked vegetable salad recipe

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Recipe


Serves: 4  Prep: 20 min.  Cook: 25 min.

Ingredients:

  • ⅓ cup light olive oil
  • 1 eggplant, sliced lengthwise
  • 2 zucchini, sliced lengthwisevegetables
  • 2 red onions, cut into wedges
  • 4 ripe tomatoes, sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 5 cups baby spinach
  • young snow pea shoots
  • fresh mint leaves, to taste
  • fresh flat-leaf parsley leaves, to taste
  • sea salt and freshly ground black pepper

Dressing ingredients:

  • ¼ cup homemade mayonaise
  • 1 tbsp extra virgin olive oil
  • juice of 1 lemon
  • 1 tbsp dried mint leaves
  • sea salt and freshly ground black pepper

Preparation:

  1. Preheat your oven to 220 C.
  2. In a bowl, combine all the vegetables except for the spinach, snow peas, mint and parsley. Pour the olive oil over them, and season with pepper to taste. Toss to coat.
  3. Spread the oil-coated vegetables in a baking tray and roast in the oven for 20 to 25 min.
  4. In a bowl, combine all the ingredients for the dressing. Whisk together and season to taste.
  5. Assemble the salad by tossing the cooked vegetables with the spinach, snow peas, mint and parsley.
  6. Drizzle the dressing over the salad and gently mix.
  7. Serve immediately.

 

Recipe supplied by Fit and Fresh Australia

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