Mediterranean Vegetable Salad


  • 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
  • 2 tbsp Sacla’ Reduced Fat Basil Pesto
  • 50g Wild rocket leaves
  • Shavings of Parmesan, to serve (optional)


  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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