Name: Seasoned Roasted Vegetable Salad
Cook time: 2140 min
Yield: Makes 4 - 6
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

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.

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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.

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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?

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eggplant

courgettes

red onion

red capsicum

yellow capsicum

Gregg’s Garlic and Herb Sea Salt

olive oil

tomatoes

balsamic vinegar

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