Roasted summer vegetable salad
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This colourful salad with summer vegetables is light but still satisfying.
Ingredients
Red onion
2 small, cut into thick wedges
Orange sweet potato (kumara)
170 g, (kumara), (200g), peeled, cut into 1cm slices
Red capsicum
1 medium, cut into thick strips
Yellow capsicum
1 medium, cut into thick strips
Eggplant
4 baby, quartered
Fresh thyme
2 tbs, (4 sprigs)
Olive oil
1 tbs
Cherry tomatoes
240 g
Baby spinach
60 g
Bocconcini
8 baby, torn
Balsamic vinegar
1 tbs
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place onion, potato, capsicum, eggplant and thyme in a large bowl. Add oil and toss well to combine. Season with salt and pepper, then transfer vegetables to two large baking paper-lined baking trays. Bake vegetables for 20 mins.
2
Add the cherry tomatoes to trays, then bake for 10–15 mins or until the vegetables are tender and golden.
3
Combine vegetables, spinach and bocconcini in a large bowl. Drizzle with balsamic and serve.
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