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Winter Roast Vegetable Salad
1 sweet potato cut lengthways in 4
1 eggplant cut lengthways in 4,6 or 8 depending on size
2 onions quartered
Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30 minutes.
Serving suggestion:
Put a handful of salad greens on a plate. Arrange warm vegetables on top. Dress with extra virgin olive oil and balsamic vinegar.
Scatter fresh herbs on top or sprinkle a little oil over each salad and a tablespoon of Thai sauce (see recipe) or sprinkle fetta cheese over.
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