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Photo of Roasted summer vegetable salad by WW

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.

Notes

TIP: You can use feta or goat’s cheese instead of cherry bocconcini.

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