Roasted Vegetable Salad


As we head into the cooler months, this Roasted Vegetable Salad is an easy and tasty dish to throw together. What’s more, it is beautifully vibrant: lovely to take to a family get together. Alternatively, it could be a substitute side to pair with your favourite cut of meat for a weeknight meal. This is a handy salad to revitalise any tired -looking vegetables in your fridge or pantry. The simple lemon, garlic and olive oil dressing along with the chickpeas, makes for a delicious taste and texture collision for your taste buds.

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Roasted Vegetable Salad
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Course Salads, Sides
Cuisine Salad
Keyword Organic
Prep Time 10 minutes
Cook Time 45 - 60 minutes
Servings
people
Ingredients
Course Salads, Sides
Cuisine Salad
Keyword Organic
Prep Time 10 minutes
Cook Time 45 - 60 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 150 degrees fan forced.
  2. Toss the vegetables in olive oil and place on a tray. (Don't put the asparagus on yet).
  3. Roast in the oven for forty five minutes to an hour or until cooked through. (Add the asparagus about ten minutes before the other vegetables are ready).
  4. Take the garlic off the tray to use for the dressing. Keep the other vegetables warm while you do this.
  5. Remove the garlic from the skin and blitz in a food processor with the juice of a lemon and olive oil to taste.
  6. Warm a cup of chickpeas on the stove or in the microwave, then drain.
  7. Serve up the roast vegetables onto a plate and scatter the chickpeas and garlic and lemon dressing over it all. Enjoy!

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