Balsamic Roasted Summer Vegetable Salad

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Credit:Meghan Telpner

(Serves 6)

Ingredients

  • 1 yellow pepper, de-seeded and and cut into coarse chunks
  • 1 red pepper, de-seeded and and cut into coarse chunks
  • 1 large egg plant, cut into cubes
  • 1 red onion, peeled and sliced into wedges
  • 4 courgettes, ends trimmed and thickly sliced
  • Olive oil
  • 3 Tspn balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 2 bunches asparagus, ends trimmed and cut in half
  • 10-12 small vine ripened tomatoes
  • 200 g bocconcini, halved
  • Fresh basil leaves to garnish

Method

Step 1.  Heat oven to 220°C. Place peppers, courgettes, eggplant and red onion into a large roasting pan. Drizzle with olive oil, balsamic vinegar and season with salt and pepper. Toss well. Place in oven and roast for 20-30 minutes, until tender, tossing a couple of times during cooking.

Step 2.  Place asparagus and tomatoes in another roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes, until tender.

Step 3.  Remove vegetables once cooked and allow to cool slightly.

Step 4.  Place vegetables on a large serving plate.  Scatter with bocconcini and basil leaves to serve.

 

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