NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 300g
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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Preheat oven to 200°C (fan assisted). Place the prepared vegetables in a low sided oven tray in a single layer.
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.
Add cherry tomatoes and balsamic vinegar to the roasting vegetables and cook a further 5-10 minutes until vegetables are tender.
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.
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).