| Category: | Salads | |
| Style: | Italian | |
| Special Consideration: | Vegetarian | |
| Servings: | 2 - 4 people |
Description:
I love roasted or grilled vegetables, and there's a variety of ways you can prepare them or the sauce drizzled onto them.
Preparation time is about 20 minutes, while cooking time is approximately 35 minutes.
Quick enough for a veggie dish.
Ingredients:
Preparation time is about 20 minutes, while cooking time is approximately 35 minutes.
Quick enough for a veggie dish.
Ingredients:
3 potatoes, cut into wedges
3 red onions, quartered
2 courgettes (aka zucchini), thickly sliced
2 yellow peppers/capsicums, thickly sliced
4 tomatoes, halved
2 tablespoons olive oil
sea salt
freshly ground black pepper
parmesan shavings (optional)
Dressing:
3 tablespoons EVOO
2 tablespoons clear honey
1 tablespoon balsamic vinegar
juice and finely grated zest (rind) of 1/2 lemon
Directions:
1. Preheat oven to 200 degrees Centigrade. Place all veggies in a shallow roasting tin, drizzle with oil and season. Shake tray gently to coat the vegetables. Bake for 35 minutes or until vegetables are lightly browned and tender.
2. In a small bowl, combine all dressing ingredients. Pour over the roasted vegetables, tossing gently to coat. Serve topped with parmesan shavings if preferred.
2 tablespoons clear honey
1 tablespoon balsamic vinegar
juice and finely grated zest (rind) of 1/2 lemon
Directions:
1. Preheat oven to 200 degrees Centigrade. Place all veggies in a shallow roasting tin, drizzle with oil and season. Shake tray gently to coat the vegetables. Bake for 35 minutes or until vegetables are lightly browned and tender.
2. In a small bowl, combine all dressing ingredients. Pour over the roasted vegetables, tossing gently to coat. Serve topped with parmesan shavings if preferred.
- Jan 30, '10 2:38 PM
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