Roasted Vegetable Salad
4 People
208 Cals
Roasted Vegetable Salad
4 People
208 Cals
About the recipe
This roasted vegetable salad is the kind of recipe you’ll come back to again and again. Made with a colourful mix of eggplant, capsicum, zucchini and red onion, it’s slow-roasted until beautifully caramelised, then tossed with capers, fresh basil and a simple balsamic-Dijon dressing for maximum flavour and nourishment.Naturally rich in plant-based fibre, antioxidants and heart-healthy fats, this salad supports gut health, balanced blood sugar and overall wellbeing. It’s deeply satisfying on its own, or easily turned into a complete meal with the addition of chickpeas, cannellini beans, hummus or tuna.Perfect for meal prep, this roasted vegetable salad keeps well for several days and tastes even better as the flavours develop. Serve it warm, at room temperature or cold, fold it through pasta, or spoon it over hummus or thick yoghurt for a nourishing, feel-good meal that fits effortlessly into everyday life.Simple ingredients. Real food.The kind of cooking your body truly responds to.
Nutrition Per Serving
208
Calories
15g
Fat
2g
Saturates
11g
Sugars
207mg
Salt
3g
Protein
19g
Carbs
6g
Fibre
Ingredients
- 1 eggplant peeled, cut into chunks
- 2 red capsicum cut into chunks
- 1 large zucchini cut into chunks
- 2 red onions cut into chunks
- 2 tbsp extra virgin olive oil
- Good pinch sea salt
- 3 tbsp capers
- Handful fresh basil
- Spinach or rocket leaves to serve
PROTEIN OPTIONS (optional):
- Chickpeas hummus, cannellini beans, egg or tuna
DRESSING
- 2 tsp Dijon mustard
- 2 - 3 tbsp balsamic vinegar or red wine vinegar
- 2 tbsp olive oil
- Maple syrup to sweeten optional
Method
- PREHEAT oven to 190°C fan forced.
- COMBINE vegetables in a large bowl. Drizzle with olive oil and season with salt.
- ROAST for 45 minutes, until soft and caramelised.
- TRANSFER the roastedvegetables into a bowl.
- WHISK the dressing ingredients together, then pour into the vegetables along with the capers and basil.
- SERVE at room temperature or cold.
- ADD your choice of protein such as white beans, tuna etc.
Notes + Inspiration
For extra protein, fold through chickpeas, cannellini beans or good-quality tuna in olive oil.
Toss through cooked pasta or spoon over hummus or thick Greek yoghurt for a creamy, satisfying finish. Finish with toasted pine nuts or walnuts for added texture and healthy fats.
Perfect as a side dish, light lunch, or nourishing dinner paired with grilled fish or chicken.
A true meal-prep hero, this salad will keep well in the fridge for up to 4 days.
