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Photo of Roast veggie salad by WW

Roast veggie salad

4
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate
Enjoy these Mediterranean vegetables with any meal – they add colour and a big flavour hit!

Ingredients

Orange sweet potato (kumara)

675 g, (buy 750g) peeled, cut into 3cm pieces

Zucchini

3 medium, cut into 3cm pieces

Eggplant

2 large, cut into 3cm pieces

Red capsicum

3 large, cut into 4cm pieces

Red onion

2 medium, each cut into 8 wedges

Garlic

24 clove(s), unpeeled

Pine nuts

2 tbs

Marinated feta cheese

75 g

Fresh basil

⅓ cup(s), leaves, torn

Oil spray

4 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray 2 large baking trays with oil. Arrange the sweet potato on trays and lightly spray with oil. Roast for 10 minutes. Add the zucchini, eggplant, capsicum, onion and garlic to the trays. Lightly spray vegetables with oil. Roast for 30 minutes or until tender and golden brown.
  2. Meanwhile, place pine nuts on a small baking tray or piece of foil and roast for 2-3 minutes or until golden. Allow to cool.
  3. Transfer vegetables to a serving platter. Scatter with goat’s cheese, pine nuts and basil. Season with salt and pepper.

Notes

TIPS: Vegetables can be served warm or at room temperature. If cooking ahead of time, leave on the tray they are cooked on, cover and leave at room temperature for up to 2 hours. Cook in batches if you don’t have trays large enough to hold them all.

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