Roast vegetable salad

roast vegetable salad

roast vegetable salad

Ingredients

 

1 cup thickly sliced red onions, 1 cup medium cut peeled and boiled cut carrots, 1 cup medium cut peeled and boiled cut parsnips, 1 cup medium cut peeled and boiled cut beetroot, 1 cup medium cut peeled and boiled cut potatoes, 1 cup medium cut bell pepper, ½ tablespoon garlic powder, ½ tablespoon sugar, ½ black pepper powder, salt to taste, 1 – 2 tablespoons lemon juice for garnishing, honey mustard salad dressing and 3 – 4 chopped spring onions are garnishing

 

Method

 

  1. Place all the vegetables in a baking tray and pour some oil over them.
  2. Sprinkle garlic powder, black pepper powder, sugar and salt over them.
  3. Mix well using hands.
  4. Place in ovens and bake at 210 ⁰C for 50 minutes, or till the vegetables have roasted to a desired level. Keep stirring the vegetable intermittently.
  5. After 50 minutes, remove the vegetables from the baking try and lay them over a layer of salad greens.
  6. Pour some honey mustard dressing over it.
  7. Serve with a light sprinkle of fresh lemon juice and fresh spring onions.
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