Roast Vegetable Salad

By Annette (Plot 218)

Ingredients:
(serves 6)

  • 1 zucchini, cubed
  • 1 carrot, thickly sliced
  • 1 red capsicum, cubed
  • 1 punnet cherry tomatoes
  • 1 spanish onion, thickly sliced
  • 1 eggplant, cubed
  • 1 fresh beetroot, cubed
  • 1 cup fresh baby spinach leaves
  • 1 tbs seeded wholegrain mustard
  • 1-2 tbs balsamic vinegar
  • Herbs and spices (optional)

Steps:

  • Place all vegetables (excluding the spinach leaves) into a non stick baking dish, use a little oil.  If desired, season with herbs and spices.
  • Bake in oven at 180 degrees Celsius for 40 minutes until soft.
  • Remove from baking dish, allow to cool in bowl.
  • Stir through spinach leaves, mustard and balsamic vinegar.
    Can leave it in the fridge. Reheat the require portion before serve.