Warming Roasted Vegetable Salad

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.

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.