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    You are in: Home / Recipes / Roast Vegetable Salad Recipe
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    Roast Vegetable Salad

    Roast Vegetable Salad. Photo by dusty AE

    1/1 Photo of Roast Vegetable Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    dusty AE's Note:

    Cannot remember where I found this. I have now tried this. It is very nice. Can recommend it.

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    Units: US | Metric


    1. 1
      Preheat oven to 200°C Place pumpkin, potatoes and onions onto a large baking tray. Spray with oil. Season with salt, pepper and thyme. Roast 40 minutes. Add tomatoes and roast another 20 minutes.
    2. 2
      Transfer to a large bowl. Add chickpeas. Whisk oil, 1/2 cup lemon juice, garlic and sugar in a jug. Pour over vegetables. Add parsley and toss gently. Serve.
    3. 3
      Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.

    Ratings & Reviews:

    • on November 02, 2010


      This was quite tasty, healthy, and inexpensive. Given that I live in Canada, you'd THINK I'd have assumed the temperature to be in celsius, but I thought it was in Fahrenheit since almost everything else on here is! So it took me more like 2.5 hours to cook but all in all I'm very pleased.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Vegetable Salad

    Serving Size: 1 (707 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.7
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 335.7 mg
    Total Carbohydrate 102.2 g
    Dietary Fiber 15.9 g
    Sugars 13.0 g
    Protein 13.6 g

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