Roast Vegetable Salad
A popular one at my summer bbq’s!
- 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
- 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.
- 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.