Roast Vegetable Salad

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Roast Vegetable Salad

 

 

3 small red onions, quartered

500 g (17 1/2 oz) orange sweet potato, peeled, cut into 1.5 cm

(5/8 " ) thick slices

1 red capsicum (bell pepper), deseeded, cut into thick strips

1 yellow capsicum (bell pepper), deseeded, cut into thick strips

500 g (17 1/2 oz) baby eggplant, halved lengthways

1 tablespoon (4 tsp) thyme leaves

1/4 cup olive oil

500 g (17 1/2 oz) vine-ripened tomatoes

1/2 cup marinated tofu feta

salt and pepper, to taste

 

 

1. Preheat oven to 180 C (350 F).

 

2. Combine onion, sweet potato, capsicum (bell pepper), eggplant and

thyme in a large roasting pan. Drizzle 2 tablespoons (8 tsp) oil over

vegetables. Season with salt and pepper. Toss gently to coat. Roast

vegetables for 20 minutes.

 

3. Turn vegetables. Add tomatoes to pan. Drizzle remaining 1

tablespoon (4 tsp) oil over tomatoes. Roast for 20 to 25 minutes or

until vegetables are tender. Transfer to a bowl.

 

4. Crumble feta over vegetables. Season with salt and pepper. Serve.

 

 

TIP: For a lighter salad dressing with fewer kilojoules, combine 2

tablespoons (8 tsp) extra-virgin olive oil, 3 teaspoons red wine

vinegar, 1 tablespoon boiling water, 1 teaspoon sugar and salt and

cracked black pepper in a screw-top jar. Secure lid and shake well to

combine.

 

 

Serves 6.