Garlic Roasted Veg

This simple veggie blend of red onion, carrots, zucchini and tomato is seasoned with a silky garlic vinaigrette blend then roasted to deliciousness. Toss these roasted veg through salad greens and top with pine nuts. It’s an excellent go to side dish that pairs well with just about anything!

Serves 4

Effort: Easy

Prep: 10 mins

Cook: 30 mins

Gluten free

Ingredients

• 4 carrots, peeled and sliced lengthways

• 2 red onions, quartered

• 2 medium zucchini, chopped into inch pieces

• 1/3 cup + 2 tbsp garlic vinaigrette - Ganmain Garlic

• 1 punnet cherry tomato

• 60g mixed leaf - spinach & rocket

• 1/4 cup toasted pine nuts

• Fresh basil

Instructions

• Preheat oven to 220c/ 200c fan. On a large lined baking tray toss together onion, carrots & zucchini with 1/3 cup of garlic vinaigrette and season with salt and pepper to taste.

• Roast in preheated oven 20 minutes then carefully toss the veg & add cherry tomatoes.

• Return to oven and roast until all of the veggies are tender and slightly browned, about 10 minutes longer.

• Meanwhile, toast the pine nuts and set a side.

• Remove veggies from the oven and leave to stand for 5 mins.

• In a large serving dish add mixed leaf before gently tossing through the roasted veg. Add pine nuts, fresh basil & drizzle the extra 2 tbsp of garlic vinaigrette over the top. Season to taste and serve warm.

Hints & tips

Easy swaps - This salad can easily be adapted to the veggies you have on hand. Pumpkin, broccoli, green beans would all work well.

Serving suggestion - This side dish pairs with just about anything! Great along side roast potato & your favourite protein - roast chicken, steak, sausages or chops!

Portion size - Serves 4 or 2 with leftovers. Can easily double.

Storage - Storge in the fridge for 2 days. Not suitable for freezing.