READER REPORT:

Help get NZ cooking: Roast vegetable salad

MEGAN DIXON
Last updated 05:00 27/10/2012
SIMPLE AS: Roasted vegetables and cous cous.
SIMPLE AS: Roasted vegetables and cous cous.

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NEED TO KNOW

Main ingredient Mixed Vegetables
Type of dish Quick and easy
Course Side dish
Cooking time <30 min
Serves/makes 1 - unlimited
Special options Vegan

This quick and delicious side-serving-come-main-course couldn't be easier.

All ingredients are suggestions and can be included or excluded to suit your personal tastes

Tomato
Zucchini / Eggplant
Pumpkin / Kumara
Capsicum
Cauliflower / Broccoli
Onion
Carrot
Leek
Celery
Beans
Asparagus
Spring Onion
Mushrooms
Oil
Mixed Herbs, Pepper & Salt, Garlic Cloves

 

1. First, chop tomatoes, zucchini, pumpkin, capsicum, eggplant, onion, carrot, leek, celery, cauliflower and broccoli into bite-sized pieces.

2. Asparagus, cherry tomatoes, spring onions, mushrooms  and beans can be used whole.

3. Toss them all in a baking pan and drizzle with oil, mixed herbs, pepper and salt. You could also pop in a couple of garlic gloves if you were keen.

4. Bung it all in the oven around 180 degrees till things starting browning up.

This is great as side dish for a BBQ or you could cook up some cous cous (equal parts cous cous and boiling water. Cover. Wait. Voila!) and mix the lot together.


Good food. Done right.

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