Emily's roasted vegetable salad
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Picture by:
Chef4Six
Emily's roasted vegetable salad
About this recipe: This is a delicious vegetable salad that's colourful as well as flavourful.
Ingredients
Serves: 10
- 1 aubergine - quartered lengthways, and sliced
- 2 small courgette, halved lengthwise and sliced
- 4 cloves garlic, peeled
- 4 tablespoons olive oil, or as needed
- 1 red pepper, seeded and sliced into strips
- 1 bunch asparagus, trimmed and cut into thirds
- 1/2 red onion, sliced
- For the dressing
- 4 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 2 lemons, juiced
- small handful chopped fresh oregano
- handful chopped fresh parsley
- salt and freshly ground black pepper to taste
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheat the oven to 230 C / Gas mark 8. Grease a large baking tray.
- Spread the aubergine and courgette slices out in an even layer on the prepared baking tray. Place the cloves of garlic off to one side of the tray, so you can easily find them later. Bake for 15 minutes in the preheated oven.
- While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and mash. Whisk the garlic into the dressing. Set aside.
- Remove the vegetables from the oven, and stir the courgette and aubergine. Layer the asparagus, red onion, and red pepper over the top of the aubergine and courgette. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
- When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours before serving, if desired.
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