Salad of Roasted Summer Vegetables
A selection of roasted vegetables makes a delicious salad. It can be prepared well in advance but needs to be served at room temperature to bring out the flavours. The salad makes an excellent accompaniment to roasted meats or serve with polenta wedges.
Portions: 12 Portions
Preparation: 15 minutes
Cooking: 30 minutes
Ingredients
Salad of Roasted Summer Vegetables
- 4 red or yellow peppers (capsicums), deseeded, quartered and quarters halved
- 4 medium aubergines, sliced width wise at an angle into slices .3mm-.5mm thick
- 4 large courgette's, sliced lengthwise into slices.3mm-5mm thick
- 12 plum or vine ripened tomatoes, sliced in half
- 36 young asparagus spears, trimmed
- 6 sprigs of thyme
- 6 sprigs of rosemary
- 3 garlic cloves, bruised with the back of a knife
- 150ml virgin olive oil
- maldon salt (or a similar sea salt flake and freshly ground black pepper)
To Serve
- 6 tbsp basil leaves, shredded
- 3 tbsp balsamic vinegar
- maldon salt (or a similar sea salt flakes) and freshly ground black pepper
Method
- Roasted Vegetables:Place the red peppers, courgette's, aubergines and tomatoes on an oven tray and toss them with the garlic, thyme, rosemary, olive oil and seasoning.
- Place the vegetables in the preheated oven and cook them for 30 minutes. Check them regularly turning and tossing them as necessary. Add the asparagus, to the roasted vegetables and toss so that they are coated in the olive oil and seasoning. Leave to cook for a further 10-15 minutes, until the vegetables are tender and golden. Remove from the oven and allow to cool. Remove the thyme, rosemary and garlic from the tray. Crush the garlic cloves and return to the vegetable mixture
- Toss the roasted vegetables in a bowl. Serve or cover and store in the refrigerator for up to two days before serving (remove from the refrigerator 1 hour before serving).
- To Serve: Toss the roasted vegetables with the shredded basil and balsamic vinegar. Season to taste and Serve.