Roasted Vegetable Salad | Recipe Cart

Name: Roasted Vegetable Salad | Recipe Cart
Total time: 40 min
Ingredients: 1 large head of Romaine Lettuce, (root trimmed then chopped); 2 medium Peppers, (cored & diced into large chunks); 2 small Red Onions, (peeled & quartered); 1 medium Eggplant/Aubergine, (quartered lengthways & diced into chunks slightly smaller than the peppers); 1 medium Zucchini/Courgette (quartered lengthways then diced into chunks same size as eggplant); 1 medium Sweet Potato,; 1/3 cup / 50g crumbled Feta, (or more to preference); 2-3 tbsp Pine Nuts, (or to preference); 1 1/2 tbsp Olive Oil; 1/2 tsp EACH: Oregano, Garlic Powder, Salt; 1/4 tsp Black Pepper; 1/4 cup / 60ml Extra Virgin Olive Oil; 2 tbsp Balsamic Vinegar; 1 tbsp Honey; 1 tsp Dijon Mustard; 1/2 tsp Garlic Powder; Salt & Pepper, (to taste)

getrecipecart.com

This Roasted Vegetable Salad is easy to make and incredibly versatile. It's also loaded with flavour!

View full recipe on getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

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Ingredients

1 large head of Romaine Lettuce, (root trimmed then chopped)
2 medium Peppers, (cored & diced into large chunks)
2 small Red Onions, (peeled & quartered)
1 medium Eggplant/Aubergine, (quartered lengthways & diced into chunks slightly smaller than the peppers)
1 medium Zucchini/Courgette (quartered lengthways then diced into chunks same size as eggplant)
1 medium Sweet Potato,
1/3 cup / 50g crumbled Feta, (or more to preference)
2-3 tbsp Pine Nuts, (or to preference)
1 1/2 tbsp Olive Oil
1/2 tsp EACH: Oregano, Garlic Powder, Salt
1/4 tsp Black Pepper
1/4 cup / 60ml Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Garlic Powder
Salt & Pepper, (to taste)