Prep:  10 minutes
Cook:  35 minutes
Serves:  6
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
205
Recipe by: ZoOsh Foods

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Roast Vegetable Salad
Ingredients:
Method:
  1. Place the onion, zucchini and pepper onto a lined oven tray, drizzle with half the dressing. Roast in a moderate oven 180°C for 20 minutes, add the tomato halves, drizzle with remaining dressing and cook a further 10 minutes
  2. Boil, steam or microwave the beans and asparagus until just tender. Keep warm
  3. Combine all the vegetables in a serving dish, drizzle with extra dressing and top with chopped parsley
  4. Serve immediately
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