Roasted Vegetable Salad

Vegan, Quick Vegetable, Vegetable Salad

Ingredients

1 fennel, cubed

1 sweet potato, peeled and cubed

1 eggplant, cubed

1 red onion, small cubes

2 garlic cloves, chopped

Salt

Jane’s pepper mix

For after the veg is roasted

1tables spoon Basil paste

2 tablespoons dark balsamic

Method

Pre heat oven to 180°C Fan forced.

Cube the vegetables like you see in the video (about 2cm)

Place cut vegetables onto a baking tray and mix.

Sprinkle with olive oil, salt and pepper.

Place the vegetables in the oven to roast 25-30 Minutes.

Remove from the oven and let cool a little.

Mix the basil paste and dark balsamic together and mix gently through the roasted vegetables.