Winter vegetable salad
Salads aren’t just for summer. This easy roasted vegetable medley was the perfect accompaniment for some grilled chicken. You could even throw in a bit of pasta and have it as a stand-alone dish. I used a bunch of leftover vegetables from the fridge. You could use whatever you’ve got available.
Winter vegetable salad
Salads aren’t just for summer. This easy roasted vegetable medley was the perfect accompaniment for some grilled chicken. You could even throw in a bit of pasta and have it as a stand-alone dish. I used a bunch of leftover vegetables from the fridge. You could use whatever you’ve got available.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees. Peel the outer sprout leaves and trim the bottoms, cut the aubergine, broccoli and cauliflower into large pieces and crush the garlic cloves but leave the skin on and place them all in a roasting tray with a drizzle of olive oil and some salt and pepper. Roast for 20-30 mins or until the veg starts to soften (time will vary depending on your oven)
- 2
Meanwhile, slice the cabbage into large slices and place in pan of cold water. Add a little salt and bring to the boil over a medium / high heat. Simmer for 1-2 mins and then drain. Rinse under cold water and pat dry with a kitchen towel.
- 3
Remove the garlic cloves, squeeze the pulp from the skin into the veg and mix. Then put all the cooked veg into a serving dish. Add the zest and juice of a lemon, a good drizzle of olive oil, a pinch of salt and pepper, the torn basil leaves and a large handful of Parmesan cheese. Mix everything together and serve
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