Mediterranean Vegetable Salad

Ingredients

  • 2 large Courgettes, cut into 3cm-chunks
  • 2 Red peppers, cut into 3cm-chunks
  • 1 Aubergine, cut into 3cm-chunks
  • 1 Red onion, thickly sliced
  • 3 tbsp Olive oil
  • Salt
  • Black pepper
  • 1 pot or 2 tbsp Sacla’ Classic Basil Pesto
  • 50g Wild rocket leaves
  • Shavings of Parmesan, to serve

Method

  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Toss all the vegetables with oil in a large roasting tray, season
  3. Roast for 30-40 minutes, turning once or twice, until sweet and caramelised
  4. Remove from the oven, and mix with Sacla’ Pesto, while they're still hot
  5. For warm salad, toss rocket through so it wilts slightly
  6. For cold salad, wait until vegetables have cooled before adding the rocket
  7. Garnish with Parmesan
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