Spirit of Food — Roasted Vegetable Salad

April 21, 2022


  • 1 onion
  • 1 red or green pepper
  • 1 tomato
  • 1⁄2 carrot
  • 1 zucchini
  • 1⁄2 eggplant
  • 1 bulb garlic
  • 1 tsp pesto
  • 1 tbsp olive oil
  • Drizzle of Balsamic vinegar
  • 1 tbsp Feta cheese crumbled
  • 2 cups of lettuce chopped i.e. romaine, iceberg, mixed baby lettuce

Directions: Wash and chop all vegetables. Vegetables that take longer to cook should be cut into smaller pieces. Place vegetables into to a large bowl and add a little olive oil and salt and pepper. Toss. Place the vegetables onto a baking sheet and bake in the oven at 350 degrees for 25 minutes. Move around occasionally. Allow the vegetables to cool slightly and place onto a mixture of lettuce. Sprinkle with a little feta cheese and drizzle with a little balsamic vinegar.

Bake with oils that are high in polyunsaturated fats like sunflower, soya, corn and sesame, or mono- unsaturated fats like canola, peanut and olive oil.