Roast Veggie Salad

Standard

veggie salad 3Due to the cooler weather up the coast today I was hankering for something a little heartier and more satisfying to the old summer green salad, so upon investigating what was lurking in the depths of the fridge this is what I came up with… a warm roast veggie salad (using what ever veggies I could find!) to go with some delicious eye fillet steak.. oh and a little side salad just for some greenery!

Though I made this veggie salad to go with the steak you could easily just double the quantity and serve it up on it’s own! Actually I can verify that this salad makes a damn fine meal on its own, as this salad is actually my take on a beautiful salad my Auntie made for us all for dinner on good Friday last weekend! Full of hearty, nutritious vegetables this salad is sure to please even your biggest meat loving friends!

What you need…

1/2 capsicum

1 small zuchhini

3 large field mushrooms

1 red onion

1 -2 baby eggplants

1-2 truss tomatoes

1/4 cup pinenuts

olive oil

splash of balsamic vinegar

dried oregano

50g low fat fetta (could also use low fat cottage cheese or goats cheese)

What to do…

Turn your oven onto moderate heat (180 degrees fan forced). Cut your eggplants, zuchhini, capsicum, sweet potato, mushies, red onion and tomatoes into large chunks or quarters and place in a large baking dish. Crumble the feta over the veggies and then sprinkle over the pine nuts and dried oregano. Drizzle over some olive oil and season with salt and pepper. Toss the salad around to mix through all the ingredients. Please in a moderate oven and cook for 20 minutes or so, or until all the veggies are cooked through!

Whether you choose to serve this dish with meat or not is entirely up to you but I can guarantee it will taste just as delicious either way!

A

veggie salad

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