Roast Vegetable Salad
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 red peppers
- 2 zucchini
- 2 fennel bulbs
- 2 eggplants
- 2 red onions
- 2 heads garlic, cloves separated
- 3 lemons, thickly sliced
- 8 tablespoons olive oil
- 7 ounces green beans, lightly cooked
- 1 bunch fresh basil
- 2 tablespoons lemon juice
- salt & freshly ground black pepper
directions
- Set the oven to 400°F
- Chop up the peppers, zucchini, onions, and eggplants into evenly sized pieces and place them into a large roasting pan.
- Scatter the garlic cloves and lemon slices evenly over the vegetables and drizzle with a little olive oil.
- Season with salt and freshly ground black pepper and roast them for 30 minutes or so, until softened and caramelised.
- 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.
- 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.
- Add the lemon juice and remaining olive oil and work everything together. Season to taste with salt and freshly ground black pepper.
- Pour the dressing over the vegetables and toss well. Serve warm, or at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)