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Roast Vegetable Salad   Veg  CD   ACC    40mins

Serves 4     Cold  Vegetarian  Vegetables  Salads   Accompaniment   Dairy Free  Eggless    

 

Ingredients:

2 tbsp Olive Oil

1 Red Onion, cut into wedges

2 Red Capsicums (sweet Peppers), deseeded and quartered

2 Courgettes, (Zucchini)  cut into 2.5cm/1inch chunks

450g/1lb Asparagus

2 tbsp Soy Sauce

2 tbsp Honey

1 teasp Toasted Sesame Seeds

Salt and Black pepper

 

Instructions

 

1. Preheat the oven to 180C, 350F, Gas mark 4. Drizzle the oil in a large roasting pan, add the onions and peppers and cook for 20 minutes at the top of the oven. Add the courgettes and asparagus and roast for a further 8 minutes.

 

2. Remove from the oven and sprinkle with the soy sauce, honey, sesame seeds and seasoning. Toss well to coat the vegetables in the sauce.

 

3. To serve - transfer to a serving dish and serve at room temperature.

 

 

 

More Salad  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.
 

Make ahead

Chill until ready to serve

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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