Roast veggie salad

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Prep time:

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Serves: 4

By NewYearNewStart



  • 1 sweet potato

  • 1 splash balsamic vinegar

  • 1 courgette

  • 1 splash honey

  • 1 bag salad

  • 1 aubergine

  • 1 handful sesame seeds


  1. Slice the veggies and spray on some olive oil.
  2. On the aubergines spread a thin layer of honey and a sprinkle of sesame seeds. Roast until slightly crispy.
  3. 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.
  4. Divide between the plates.
  5. When cooked, layer over the veggies and then serve.

Handy Hint

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

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Summer

  • Low fat

  • Salad

  • Kids can help

  • Potato

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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.