Roast Vegetable Salad

A popular one at my summer bbq’s!

 

INGREDIENTS:

Serves 4

• 1 Onion, chopped

• 1 Eggplant, chopped

• 1 Capsicum, chopped

• 1 Zucchini, chopped

• 2 cloves Garlic, chopped

• 2 tbsp Olive oil

• Celtic sea salt and pepper to taste

• 1 tbsp Balsamic vinegar

• 2 tbsp Extra virgin olive oil

• 1 tbsp Basil, shredded

 

INSTRUCTIONS:

1. Roast all the vegetables scattered with garlic and 2 tablespoons of olive oil, Celtic salt and pepper at 200 °C. It will take around half an hour. You can add more olive oil if they start to dry out. I turn them every 10 minutes.

2. Once they are cooked place in a bowl. Pour balsamic vinegar and basil on top and serve. You can add goat or sheep fetta for extra protein.