Roasted Vegetable Salad

By author photo Jenny Craig Team

vegetarian · 02 Oct 18

This amazing Roast vegetable Salad that goes perfectly with our Spinach & Ricotta Cannelloni.

Serves: 2

You will need:

  • 1 red capsicum, seeds removed and chopped into slices
  • 1 eggplant, chopped into cubes
  • 1 red onion, chopped into wedges
  • 1 punnet cherry tomatoes, cut into halves
  • Garlic powder
  • Extra virgin olive oil spray
  • ½ cup fresh basil leaves
  • Splash balsamic vinegar
  • Pepper, to taste

Method

  1. Pre-heat oven to 200°C (180°C fan forced).
  2. Place capsicum, eggplant, onion and tomatoes on a lined baking tray. Lightly coat with spray oil and sprinkle with garlic powder. Cook in oven for 20 – 30 minutes.
  3. Serve roasted vegetables with fresh basil, a drizzle of balsamic vinegar and pepper. Serve with Jenny Craig’s Spinach & Ricotta Cannelloni!

Jenny Craig Client Information

Grocery count (per serve): Free Food recipe

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