This healthy, colourful salad makes a regular appearance at our home. It is bursting with flavour and goes well with some roasted or pan fried chicken or fish. Works great for potlucks or dinner parties!
Ingredients:
(serves 6-8)
- 1 zucchini, cubed
- 1 medium eggplant, cubed
- 1 cup cubed pumpkin
- 1 red bell pepper, cut into large dices
- 1 yellow bell pepper, cut into large dices
- 2 portobello mushrooms, diced
- 1 red onion, chopped (smaller dices)
- 1 tbsp olive oil
- 3 sprigs thyme
- 1 tbsp dried oregano
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne
Dressing:
- 2 tbsp olive oil
- juice of 1 large lemon
- 2 garlic cloves, minced
- 1/2 tsp salt
- fresh parsley, chopped
Preparation:
- Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Place the vegetables on a lined baking sheet
- Drizzle the olive oil on top and sprinkle with oregano, salt, pepper and cayenne
- Place the sprigs of thyme on top and place in the oven
- Roast for about 40 minutes or until all vegetables are cooked (this depends a bit on the size of the cut vegetables)
- Remove from the oven and allow to cool to room temperature
- Remove the thyme sprigs, place in a large bowl and toss with the dressing
- Top with parsley
- Enjoy!
