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, though we do like arranging it in layers as pictured. It is a little bit special. And to be honest, one of the easiest recipes around, no Thermomix required! You could add a little crumbled feta on top if you wanted to.
Cue the roast beef, or use this as a great vegetarian main!
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- 1/2 butternut pumpkin, sliced and peeled
- 1 eggplant, sliced
- 1 yellow capsicum
- 1 green capsicum
- 1 red capsicum (these are the traffic lights)
- Extra Virgin Olive Oil (EVOO) for roasting BUY
- 2-3 Pinches pink salt flakes BUY
- 1 or 2 ripe avocados
- 200 Grams rocket leaves (arugula)
- 50 Grams pine nuts, toasted
- Balsamic vinegar or glaze to taste
Preheat oven to 200°C. Line 2 oven trays with baking paper.
Cut the pumpkin, eggplant and capsicums into similar size slices. Place onto prepared trays. Drizzle with EVOO and season with salt. Roast for 30-40 minutes. Cool.
To assemble salad, lay the rocket on a large platter then arrange all the vegetables including the avocado in colorful slices.
Sprinkle with pine nuts and a drizzle of balsamic glaze.
Sprinkle with toasted pine nuts and just before serving drizzle with balsamic vinegar or glaze.