ROAST VEGETABLE SALAD
1 chopped onion
1 chopped eggplant
1 chopped pepper
1 chopped zucchini
2 cloves of garlic chopped
2 tablespoons of olive oil
Celtic sea salt and pepper to taste
1 tablespoon of balsamic vinegar
2 tablespoons of extra virgin olive oil
1 tablespoon of shredded basil
Roast all the vegetables scattered with garlic and 2 tablespoons of olive oil, celtic salt and pepper in a 200 degree c- oven- will take around 1/2 an hour. You can add more olive oil if they start to dry out. I turn them every 10 minutes.
Once they are cooked place in a bowl. Pour balsamic vinegar and basil and serve. You can add goats or sheep’s fetta to add some protein.
This recipe and others, is featured in Karina Francois book
"Clean Food - Clear Thinking"
you can purchase your copy online by clicking here.