Roast Vegetable Salad

Roast Vegetable Salad


1 person made this

Roast potatoes, kumara, capsicum, courgettes, onion and tomatoes atop a bed of baby spinach leaves and served with a balsamic dressing and toasted Turkish bread.


Serves: 4 

  • cooking spray
  • 2 potatoes, peeled and sliced lengthwise
  • 550g kumara, peeled and sliced diagonally
  • 1 red capsicum, quartered and seeded
  • 2 courgettes, halved lengthwise
  • 1 red onion, cut into wedges
  • 2 tomatoes, sliced
  • 1 loaf Turkish bread, sliced thickly
  • 1/2 cup Parmesan cheese, grated
  • 80g baby spinach leaves
  • 1/4 cup bought balsamic salad dressing

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 220 degrees C. Line 2 baking trays with baking paper. Spray, potatoes, kumara, capsicum, courgettes and onion with cooking spray then lay on the prepared baking trays. Roast in oven for 20 minutes. Add the tomato then bake an additional 10 minutes.
  2. Heat oven griller to high then toast the bread on both sides. Sprinkle with Parmesan and toast again until melted and golden.
  3. Serve vegetables on top of the spinach, drizzled with the dressing and the bread on the side.


Kumara is known in Australia as a sweet potato.


Courgette is known in Australia as a zucchini.

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Reviews (1)


Delicious.. I had this once with a balsamic dressing and another time with sesame ginger.. both wonderful - 17 Jun 2015

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