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Roast Vegetable Salad


Serves 4


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.

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