Name: Roast Vegetable Salad
Prep time: 10 min
Cook time: 35 min
Ingredients: 3 red onions, each cut into 6 thick slices; 3 zucchini, cut in half lengthwise; 3 red or yellow peppers, cut into long strips; 1/3 cup ZoOsh Balsamic Dressing; 1 punnet red or yellow cherry tomatoes, halved; 300g green beans; 1 bunch of asparagus, trimmed; 1/3 cup ZoOsh Balsamic Dressing; 1/4 cup chopped parsley

3 red onions, each cut into 6 thick slices
3 zucchini, cut in half lengthwise
3 red or yellow peppers, cut into long strips
1/3 cup ZoOsh Balsamic Dressing
1 punnet red or yellow cherry tomatoes, halved
300g green beans
1 bunch of asparagus, trimmed
1/3 cup ZoOsh Balsamic Dressing
1/4 cup chopped parsley

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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
Boil, steam or microwave the beans and asparagus until just tender. Keep warm
Combine all the vegetables in a serving dish, drizzle with extra dressing and top with chopped parsley
Serve immediately

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
Boil, steam or microwave the beans and asparagus until just tender. Keep warm
Combine all the vegetables in a serving dish, drizzle with extra dressing and top with chopped parsley
Serve immediately

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
Boil, steam or microwave the beans and asparagus until just tender. Keep warm
Combine all the vegetables in a serving dish, drizzle with extra dressing and top with chopped parsley
Serve immediately