Roast Vegetable and Bacon

Roast Vegetable and Bacon


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This warm salad is full of different textures and packed with healthy veggies. A meal on its own or a perfect side for pork with apple sauce.


Serves: 2 

  • 2 potatoes, washed and cubed
  • 1/2 eggplant, cubed
  • 2 cups whole button mushrooms
  • 3 rashers bacon
  • 2 brussel sprouts
  • 2 spring onions, finely diced

Preparation:10min  ›  Cook:15hours  ›  Ready in:15hours10min 

  1. Lightly season potatoes and eggplant with rock salt. Place in a non-stick baking dish and lightly coat with olive oil.
  2. Bake in an oven at 190 degrees C until well cooked and a little crispy; about 1 hour. Turn after twenty minutes.
  3. Separate the leaves of brussel sprouts and blanch in boiling water for one minute.
  4. Remove stems from button mushrooms. Dice bacon. Saute together for five minutes or until mushrooms are just cooked through.
  5. Combine all ingredients with juice from mushroom and bacon frypan. Stir through finely spring onion and serve hot.

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