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Balsamic Roast Vegetable Salad
Recipe by:
Laura N
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.
Ready in 2 days 2 hours 10 minutes
Saved as a favourite by 59 cook(s)
Ingredients
Serves: 6
- 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 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- olive oil
- salt
- 1 punnet cherry tomatoes, halved
- 50g pine nuts
- 150g baby spinach leaves
- 2 tablespoons balsamic vinegar
Preparation method
Prep: 10 minutes | Cook: 2 days 2 hours1.
Preheat oven to 200 degrees C.
2.
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.
3.
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.
4.
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
Provided by: Allrecipes
Last updated:
07 Jan 2012
Easy
Was a bit unsure about this recipe but it was scrumptious. I used different vegies but the taste was really enjoyed by everyone. Will certainly make it again.
Posted:
09 Jan 2010
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Moderately easy
Yum Yum Yum. My family loved it. Did not use the Eggplant used butter pumpkin instead
It went well with roast pork. My wife said you could serve it to anyone
Posted:
18 Oct 2009
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