Warm Roasted Vegetable Salad
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 1 red pepper
- 1 red onion - quartered
- 1 small head of cauliflower - cut into small florets
- ½ butternut squash/pumpkin - 2 cm cubes
- A small bunch of asparagus - trimmed
- 1 aubergine/eggplant - 2cm cubes
- 12 cherry tomatoes
- 6 cloves garlic
- Sea salt and freshly ground black pepper
- 1 small bunch fresh rosemary/thyme - chopped
- 4 tbsp olive oil
- ¼ cup parmigiano reggiano
- Lemon poppyseed dressing (optional)
- Preheat the oven to 200°C/400°F/gas 6.
- Place all the vegetables and rosemary in a big bowl.
- Drizzle with the olive oil and season with salt and black pepper.
- Toss to coat.
- Roast your veg in the hot oven for around 40-50 minutes, or until soft and golden.
- Top with parmigiano reggiano and serve with your favorite dressing if you prefer.
Recipe by Maya Kitchenette at https://mayakitchenette.com/warm-roasted-vegetable-salad/
3.2.2807