Winter roast vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet potato cut lengthways in 4 | |
| 1 | Eggplant cut lengthways in 4; 6 or 8 depending on | |
| ; size | ||
| 2 | Onions quartered | |
Directions
Sometimes it looks as though the cupboards are bare, but this idea might help make a few vegetables go a little further in a new way! Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes.
To serve:
Put a handful of salad greens on a plate. Arrange warm vegetables on top.
Dress with extra virgin olive oil and balsamic vinegar.
Scatter fresh herbs on top or sprinkle a little oil over each salad and a tablespoon of Thai sauce (see recipe) or sprinkle fetta cheese over.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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