Sunday, October 25, 2009

Roast Veggie Salad

Your pick of veggies that are good roasted - mine are:
Potato, Sweet Potato, zucchini, cherry tomato, red capsicum, red onion, corn cobs (cut into 2cm wide slices)
You can also put in eggplant, whole mushrooms, whole green beans, a can of chickpeas - use your imagination!

Cut the veggies into big bite sized pieces, place into a baking dish sprayed with oil, lined with baking paper or a bbq/baking mat. Put the longer-cooking veggies in first (eg potato, sweet potato, corn) and add other veggies at intervals depending on how long they take to cook. Spray each lot of veggies as you add them to the dish.

When cooked, mix through dressing:
1 tablespoon strong honey,
1 teaspoon seeded mustard,
1/2 teaspoon olive oil and
1/2 - 1 teaspoon lemon juice, to taste.
Add ground salt and black pepper if desired.

This quantity of dressing is enough for veggies for about 4 people, adjust quantities of you're feeding a horde.

Goes really nicely with bbq meats, I also like to stir through baby spinach with the dressing and let the heat of the other veggies wilt it.

Yum! (and not much washing up).

Madonna

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