What’s for dinner? Try this healthy roast vegetable salad
This delicious roast vegetable salad is healthy and easy to make!
If you are looking for something easy, healthy and affordable to cook tonight, look no further.
The Pulse is sharing delicious recipes as part of our delivery of NSW Health’s Make Healthy Normal campaign at Western Sydney Local Health District.
They will also be available on recipe cards at Vinnies stores in western Sydney, free of charge.
Roast vegetable salad
Cook time: 40 mins
Feeds: 4
INGREDIENTS
1/2 butternut pumpkin, chopped into chunks
2 potatoes, chopped into chunks
1 capsicum, seeded, cut into large pieces
2 zucchinis, chopped into quarters
1 red onion, chopped into eighths
Canola oil cooking spray
1 x 200g packet reduced fat feta, crumbled
Dressing: juice of lemon + 2 cloves garlic, crushed
METHOD
Preheat oven to 220°C. Line a large oven tray with baking paper, you may need 2.
Spread pumpkin, potato, capsicum, zucchini and onion in a single layer on the tray(s).
Lightly spray with oil. Season with salt and pepper to taste.
Bake for 30-40 min, turning occasionally.
When cooked, pour dressing over salad and sprinkle with crumbled feta.
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