Roast veggie salad

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Prep time:

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Serves: 4

By NewYearNewStart

1

Ingredients

  • 1 sweet potato

  • 1 splash balsamic vinegar

  • 1 courgette

  • 1 splash honey

  • 1 bag salad

  • 1 aubergine

  • 1 handful sesame seeds

Method

<ol> <li>Slice the veggies and spray on some olive oil.</li> <li>On the aubergines spread a thin layer of honey and a sprinkle of sesame seeds. Roast until slightly crispy.</li> <li>Meanwhile open the bag of salad, wash and pour into a bowl, spray over some balsamic vinegar and some olive oil and toss so salad is nicely coated.</li> <li>Divide between the plates.</li> <li>When cooked, layer over the veggies and then serve.</li> </ol>

Handy Hint

<p>If you wish to have more protien a tin of some chick peas (mixed in the salad) goes well.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Summer

  • Low fat

  • Potato

  • Salad

  • Kids can help

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Your comments

  • NewYearNewStart 30/01/08 10:53

    The kids can help by preparing the and then layering the veggies after they've cooked. you could always shape the veggies on the plate to make a face or something to make it more appealing to visiting slightly fussier children. I find it's a great, easy to prepare yet healthy tea.