Roast Vegetable Salad with Olives Recipe
Discover a delicious Roast Vegetable Salad with Olives. This salad is a must-try because of roasted veggies, tangy balsamic dressing, and fresh rocket leaves!
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 www.awesomecuisine.com.
Cooking tools:
- Roasting pan
- Roasting rack
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 1 Sweet Potato (cut into chunks)
- 2 Carrots (peeled, cut into chunks)
- 3 Potatoes (scrubbed and halved)
- 2 Zucchinis (cut into cubes)
- 1 to 2 Heads of Garlic (tops trimmed, cloves separated)
- 1 Onion (cut into wedges)
- 1 Red Capsicum (quartered and deseeded)
- Extra-Virgin Olive Oil
- Salt
- Ground Black Pepper
- 4 to 5 Sprigs of Rosemary
- 4 to 5 Sprigs of Thyme
- Balsamic Vinegar for dressing
- 25 to 30 Black Olives
- Rocket Leaves (for garnish)
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