Thursday, 14 August 2014

Roast Vegetable Salad

Growing up I was never one of those kids who was tortured by the thought of vegetables ... well apart from peas. And to be quite honest, I'm still not much of a fan. But I do love all roasted vegetables! Think you don't like brussel sprouts or carrots? Have you tried them roasted?! 

Seriously, turn on the oven to a medium-high temperature. Grab all the vegetables you can find and cut them into chunks, wedges, cubes, whatever tickles your fancy. Lay those bad boys out on an oven tray, lightly drizzle with olive oil and sprinkle with rosemary, thyme, salt and pepper. Whack them in the oven for a good forty minutes (you might want to turn them over at half time). I love a sprinkle of feta over mine, it turns into a roast vegetable salad. 

Get those veggies in your belly and enjoy!

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