Mediterranean Roast Vegetable Salad

Ingredients:A Life in Words

Roasting Veg (in amounts preferred by you!):

beetroot / pumpkin / zucchini / red onion / tomato / capsicum / eggplant

Olive oil

Balsamic Vinegar

Baby Spinach or Rocket

Feta, crumbled or diced

Pine Nuts, toasted or not

Method:

Pre heat oven to 200ºC and chop veggies to preferred size. Coat lightly in olive oil* then bake for 30-40 minutes (depending upon how well you like your veg cooked) gently turning or ‘agitating’ them once or twice. In a screw top jar, make the dressing by adding vinegar & oil in a ratio of approximately 1:2.

To serve, toss veggies on a bed of spinach or rocket, add the feta and sprinkle over pine nuts. Add dressing and voila!

Notes:

Yes, this recipe’s directions are a LOT more blasé than others, because I constantly alter it. Even cooking temps and times differ substantially between recipes I have followed in the past: oven temperatures range from 190-220ºC and cooking times from a mere 20 minutes, to 45 minutes! It pays to check your veggies progress (but not so often that you are losing heat from the oven!) Experiment not just with the vegetable choices, but also the cheese & nuts. I’ve used Parmesan before, and chopped walnuts. You could also add minced garlic or honey to the dressing for tasty variations. Anyway you do it, make sure you choose a variety of coloured veggies and add some protein: cheese, nuts, ….imagine some tender lamb! Scrumptious.

* While I don’t like to cook with olive oil as a general rule (the heat destroys the goodness in it by altering its molecular structure) my usual choice – coconut oil – is a little at odds with these flavours. A better choice in this instance would be rice bran oil, since it better withstands heat, like coconut oil. Olive oil is of course AOK (& most suitable!) for the dressing.

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