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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    English_Rose's Note:

    These glorious roasted vegetables and lip-smacking lemony dressing are sure to become a frequent favourite in your culinary repertoire.

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    Units: US | Metric


    1. 1
      Set the oven to 400°F
    2. 2
      Chop up the peppers, zucchini, onions, and eggplants into evenly sized pieces and place them into a large roasting pan.
    3. 3
      Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.
    4. 4
      Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.
    5. 5
      Remove the cooked vegetables from the oven, take out the garlic and set aside, then transfer the remaining vegetables to a large serving bowl or platter. Allow the salad to cool a little and then stir in the cooked beans and the basil.
    6. 6
      To make the dressing, squeeze the softened garlic pulp into a mortar, discarding the skins. Add a little sea salt and pound with a pestle until the mixture forms a paste.
    7. 7
      Add the lemon juice and remaining olive oil and work everything together. Season to taste with salt and freshly ground black pepper.
    8. 8
      Pour the dressing over the vegetables and toss well. Serve warm, or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Roast Vegetable Salad

    Serving Size: 1 (716 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 462.3
    Calories from Fat 256
    Total Fat 28.5 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 89.1 mg
    Total Carbohydrate 56.7 g
    Dietary Fiber 20.6 g
    Sugars 13.1 g
    Protein 9.8 g

    The following items or measurements are not included:

    fresh basil

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