Warming Roasted Vegetable Salad

By author photo Jenny Craig Team

vegetarian

Roasted Vegetable Salad – the perfect side to serve with your favourite Jenny meal.

Serves: 2

Grocery count (per serve): Free Food recipe

Ingredients:

  • 1 red capsicum, seeds removed and chopped into slices
  • 1 eggplant, chopped into cubes
  • 1 red onion, cut into wedges
  • 1 carrot, cut into rounds
  • 1 punnet of cherry tomatoes, cut in to halves
  • ¼ tsp garlic powder
  • Spray oil
  • ½ cup fresh basil leaves
  • Balsamic vinegar
  • Pepper

Method:

1. Preheat oven to 190°C.

2. Place capsicum, eggplant, onion and tomatoes on a lined baking tray. Sprinkle with garlic powder and lightly coat with spray oil. Cook in oven for 25-30 minutes.

3. Serve roasted vegetables with fresh basil, a drizzle of balsamic vinegar and pepper.

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