Roasted vegetable saladby Vic Mitchell |
| Preperation time: 15 mins Cooking time: 25 mins Serves: 6 |
| Recipe Ingredients |
| 1 red onion, peeled and cut into wedges; 1 small aubergine, cut into chunks; 1 red pepper, deseeded and cut into chunks; 1 large courgette, trimmed and cut into chunks; 3 cloves garlic, unpeeled; 2 tbsp olive oil; 100g feta, cut into cubes; 115g black olives; 2tbsp fresh basil, chopped. |
| Recipe Method |
| Arrange the red onion, aubergine, red pepper,
courgette and garlic cloves in a single layer in a large roasting
tin. Drizzle with the olive oil and season. Roast for about 25
minutes at 200c/gas6 until soft and look slightly browned. Transfer the vegetables to a large plate and scatter over the feta cheese and olives, then sprinkle over the chopped basil. |
| More recipes: |
| Roasted
vegetable pasta Tagliatelle with broccoli and garlic crumbs Sticky bacon chops with winter vegetables Coconut prawns Beef stroganoff |
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