Summer Roasted Vegetable Salad

Sweet and Tangy Roast Vegetables

Who says salads have to be boring? This summer roasted vegetable salad recipe packs in tons of flavour and texture, providing the perfect light yet savoury side dish.

Roasting Potatoes, Sweet Potatoes, Pumpkin, Zucchini, Eggplant, Garlic, Onion, Red Wine and herbs creates a smoky-sweet combination that you simply can't resist.

Served with Tweed Real Food Summer Fruit Splash Balsamic Vinegar, this is a salad guaranteed to tantalise your tastebuds!

  • Category: Salad
  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Ingredients

  • Extra virgin olive oil 
  • Use your favourite vegetables! We used: Potatoes, Sweet Potatoes, Pumpkin, Zucchini, Eggplant, Garlic, Onion & Red Wine.
  • 3 - 4 Tbsp Tweed Real Food Summer Fruit Splash Balsamic Vinegar - Limited Edition
  • 1 Tbsp Tweed Real Food Lime Pepper Grinder Salt, ground

Shop This Recipe

Summer Fruit Splash Balsamic Vinegar - Limited Edition

Summer Fruit Splash Balsamic Vinegar - Limited Edition

$17.95

Lime Pepper Grinder Salt

Lime Pepper Grinder Salt

$10.95

Directions

  1. Pre heat oven to 190 degrees
  2. Slice all vegetables into bite size pieces, with the pumpkin and zucchini double the size as it cooks faster. Leave skin on sweet potatoes, pumpkin and garlic unless you already know you aren't a fan, otherwise try it!
  3. Coat vegetables in a layer of Summer Fruit Splash and Lime Pepper Salt. 
  4. Spread vegetables over a baking tray and roast for 40 minutes, turning half way.

Recipe by: Tweed Real Food