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Roast Vegetable Salad

A popular one at my summer bbq’s!


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


  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.