Roasted vegetable salad with garlic and balsamic dressing

Author: HFG staff

Photographer: HFG staff

This colourful salad is rich in antioxidants and has a delicious caramelised flavour.

Serves: 6

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

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1 eggplantaubergineX, cut into 4cm cubes
2 courgettezucchiniXszucchini, summer squashX, thickly sliced
1 red capsicum, cut into 4cm cubes
1 yellow capsicum, cut into 4cm cubes
2 small kumarasweet-potatoX, cut into 1cm slices
2 1/2 cups squash or butternut pumpkin, cut into 2cm cubes
3 tablespoons garlic-infused olive oil
4 cups baby spinach leaves
2 tablespoons roasted pumpkin seeds

For the dressing
2 teaspoons balsamic vinegar
3 tablespoons garlic-infused olive oil

Instructions

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1 Heat the oven to 200°C/fan 180°C/gas 4 and line two baking sheets with baking paper. Combine the chopped veg in a large bowl, then toss with the 3 tablespoons garlic-infused oil.

2 Put the vegetables on the baking sheets in a single layer, then roast for 20 min or until golden, turning occasionally to ensure even browning. Remove from the oven, cover with foil and leave to cool to room temperature (or serve warm).

3 Meanwhile, to make the dressing, put the vinegar and oil in a screw-top jar and shake well to combine.

4 Combine the cooled veg with the spinach in a large bowl. Toss with the dressing and season with pepper, then serve scattered with the roasted pumpkin seeds.

Nutrition Info (per serve)

Calories 228 cal

Kilojoules 954 kJ

Protein 4.9 g

Total fat 14.2 g

Saturated fat 2.1 g

Carbohydrates 21.6 g

Sugar 10.9 g

Dietary fibre 6.6 g

Sodium 39 mg

Calcium 81 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.