A blend of roasted red onion, chat potatoes, capsicum, cherry tomatoes and baby spinach tossed in balsamic vinegar and sprinkled with roasted pinenuts. Lovely for summer barbecues or as a winter salad. You can microwave or parboil the potatoes.
12 baby chat potatoes, halved
2 large red onions, quartered & sliced
2 large capsicums, yellow or red, cut into large segments
4 cloves garlic, peeled
1 medium eggplant, thickly sliced
1 teaspoon fresh rosemary, chopped
2 teaspoon fresh thyme, chopped
1 punnet cherry tomatoes, halved
50g pine nuts
150g baby spinach leaves
2 tablespoons balsamic vinegar
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Place potatoes into a microwave safe dish and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, capsicum, garlic and eggplant. Sprinkle with rosemary, thyme and olive oil. Toss to coat the vegetables with olive oil then season with salt to taste. Spread vegetables onto prepared baking sheet.
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach and balsamic vinegar.