Roasted
vegetable
summer salad
This roasted vegetable salad uses in season
summer vegetables tossed with feta and basil
for a refreshing healthy meal. It’s high on taste
and nutrients, making it perfect as a main or
side dish.
Page 22
What you’ll need
3 cups baby spinach
2 small zucchinis, chopped into 3cm pieces
2 tomatoes, quartered
2 cups of cherry tomatoes, halved
10 baby carrots, roughly chopped
2 beets, quartered
A handful of basil leaves, finely sliced
Half a cup of feta cheese, crumbled
4 tablespoons of extra virgin olive oil, plus more
for dressing
1 tablespoon of balsamic vinegar
The juice of half a lemon
Salt and pepper to taste
Method
1. Preheat oven to 180 degrees Celcius and
grease a roasting pan.
2. Toss the vegetables with the olive oil and
balsamic vinegar and season generously with
salt and pepper.
3. Roast the vegetables for 25 minutes, tossing
occasionally.
4. Remove from oven and place on top of
spinach in a salad bowl.
5. Top with feta and basil.
6. Drizzle with olive oil and lemon juice as a
simple dressing.
Bonitas Member Magazine 2016 Issue 1