Roast Vegetable Salad

"Cannot remember where I found this. I have now tried this. It is very nice. Can recommend it."
 
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photo by dusty AE photo by dusty AE
photo by dusty AE
Ready In:
1hr 30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • Tip-serve leftovers with couscous or pasta for another meal. Can also add 2 cups chopped cooked chicken along with the chickpeas.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I live in Adelaide which is the capital city of South Australia. It is situated between a range of hills and Gulf St Vincent. My husband and I moved to our present house to be nearer our adult children and their children. I have a catholic taste in food, but my favourite is Thai. Now that I am getting on in years, I have been making use of my slow cooker, so am really into that now.
 
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