It’s the perfect sort of healthy dish that bridges the gap between light summery food and comforting winter stodge. Roast up a tray of vegetables, and throw in a handful of fresh salady components. You can even roast a bit of meat together with your veg. Why not?
I used some homegrown courgettes which exuded water by the litre in the oven, so I had to keep taking the tin out and stand over the sink draining the excess water off. I read a tip on the internet that you can roast your vegetables sitting on a rack inside the roasting tin, so I’m tempted to try that next time so see if I can get a crisper finish.
Roasted Vegetable Salad
- 2 small red onions, cut into wedges
- 1/4 small butternut squash, peeled, deseeded and cut into chunks
- 2 colourful peppers, deseeded and cut into chunks
- 1 small courgette, cut into chunks
- 1/2 small aubergine, cut into chunks
- olive oil
- salt and pepper
- handful of fresh baby spinach
- 5 cherry tomatoes
Preheat the oven to 220˚C. Toss the onions, butternut squash, peppers and courgette together in a large roasting tray with a drizzle of olive oil, and a generous seasoning of salt and pepper. Roast for at least 30 minutes until softened, and starting to crisp. If eating immediately, toss the roasted veg with some fresh spinach leaves and some sliced cherry tomatoes. If saving for another day, then wait until the roasted veg is cold before amalgamating everything together.