 |
|
|
 |
 Subscribe now to receive Good Food News |
______________
Click below to see our
Summer 08/09 issue
 |
 |
|
|
|
 |
|
| Roasted Vegetable Salad |
|
|
|
| Ingredients |
 |
1 sweet potato or kumera, sliced into 1cm semi-circles |
|
1 red capsicum, cut into 8 lengthways |
|
1 eggplant, sliced thinly |
|
1 large zucchini, sliced |
|
2 teaspoons fresh chopped thyme |
|
2 teaspoons fresh chopped marjoram |
|
1 clove garlic |
|
2 teaspoons oil |
|
2 cobs corn, sliced |
|
2 tablespoons balsamic vinegar |
|
2 tablespoons pine nuts, toasted |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
 |
 |
Place sweet potato, capsicum, eggplant, zucchini, thyme, marjoram, and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil. |
|
|
 |
Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200°C, for 25 minutes. |
|
|
 |
Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts. Serves 4. |
|
|
| |
|
|
|
|
|
|
|
|
|
