I love the flavour of Roasted Vegies and this is a purler of a salad because of the beautiful flavours and colors, so spoil yourself and your family and use a beautiful roasting pan. You could even serve it in the pan if you were pushed for time.
NEED:
1/2 butternut pumpkin sliced and peeled
1 whole eggplant
1 yellow capsicum
1 green capsicum
1 red capsicum (These are the traffic lights!!)
1 or 2 avocados
8 handfuls rocket
1/2 cup toasted pine nuts
balsamic vinegar or glaze to taste
olive oil for roasting
Y Pumpkin Peeler
DO:
Prepare vegies by steaming whole egg plant for 25 minutes. Cool.
When cooled enough to cut, slice thinly, drizzle with olive oil and sprinkle with lake salt, then roast in Deep Roasting Pan
Microwave/Grill the capsicums for 18 minutes turning at half time or until skins blister and they are cooked
Place all 3 in a brown paper bag and leave to cool.
Roast pumpkin in hot oven with a dash of olive oil. Cool.
To assemble salad, lay the rocket on a large platter then arrange all the vegetables including the avocado in
colorful slices. Sprinkle with toasted pine nuts and just before serving drizzle with balsamic vinegar or glaze.
You can add cherry tomatoes if you wish.
USED: Y Pumpkin Peeler
Deep Roasting Pan
