Close
user profile
Kraft User
Close Icon
Seasoned Roasted Vegetable Salad
Picture of the Seasoned Roasted Vegetable Salad
Add To Favourites Icon

Seasoned Roasted Vegetable Salad

If you can chop vegetables and turn on an oven, you can make this dish – too easy! We love that you can serve it in a variety of ways, our personal favourite is as a simple side with BBQ meats.
Makes 4 - 6
Prep Time 20 minutes
Cook Time 35 - 40 minutes
Easy as

Ingredients

1 eggplant, trimmed and cut into chunks
2 courgettes, trimmed and cut into chunks
1 red onion, cut into wedges
1 red capsicum, deseeded and cut into chunks
1 yellow capsicum, deseeded and cut into chunks
1 Tbsp Gregg's Garlic and Herb Sea Salt
¼ cup olive oil
10 cherry tomatoes, halved
2 Tbsp balsamic vinegar

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 300g

Energy 775kJ
Protein 4.3g
Fat, total 12.4g
-saturated 1.9g
Carbohydrate 10.8g
- sugars 10.5g
Dietary Fibre 6.9g
Sodium 1230mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Shop Ingredients online
INGREDIENTS NUTRITION

Made with

Method

Step 1
Preheat oven to 200°C (fan assisted). Place the prepared vegetables in a low sided oven tray in a single layer.
Step 2
Mix Gregg's Garlic and Herb Sea Salt Seasoning and olive oil together. Pour over the vegetables and toss to coat them in the herb oil. Roast vegetables for 30 minutes.
Step 3
Add cherry tomatoes and balsamic vinegar to the roasting vegetables and cook a further 5-10 minutes until vegetables are tender.
Step 4
Remove from the oven and cool to room temperature. Serve as they are garnished with fresh basil leaves or with the pesto dressing spooned over the vegetables.

Tips

Serve with grilled or BBQ meats, chicken or fish.
Serve with grilled haloumi for a vegetarian option.
These vegetables are great in frittatas or used to top a pizza.

Switch It Up

Serve this salad with a Greek Pesto yoghurt. Mix 2 Tbsp basil pesto into ½ cup unsweetened Greek yoghurt. Add a squeeze of lemon to taste. Replace basil pesto with sundried tomato pesto if wished (non-vegetarian).
What do I need?
Select All
eggplant
courgettes
red onion
red capsicum
yellow capsicum
Gregg’s Garlic and Herb Sea Salt
olive oil
tomatoes
balsamic vinegar
Add To Shopping List

Watch How To Video

Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel

You might also like

Cranberry Glazed Barbecue Chicken image
Cook Time 1 hour
Easy
Cranberry Glazed Barbecue Chicken
Cranberry Glazed Barbecue Chicken
Add to Favourites Icon
Roman Salad image
Cook Time 1 hour
Easy
Roman Salad
Roman Salad
Add to Favourites Icon
Shawarmas image
Cook Time 1 hour
Easy
Shawarmas
Shawarmas
Add to Favourites Icon
Savoury Corn and Cottage Cheese Muffins image
Cook Time 1 hour
Easy
Savoury Corn and Cottage Cheese Muffins
Savoury Corn and Cottage Cheese Muffins
Add to Favourites Icon