Roasted Baby Vegetable Salad
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Place the carrots in a medium roasting tin with the olive oil. Roast for 10 minutes.
- 2
Add the asparagus, courgettes and sugar snap peas and roast for a further 10 mins or until the vegetables are tender. Stir in the 2 tbsp orange juice and season to taste. Leave to cool for around five minutes.
- 3
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix. Serve straight away.
PER SERVING: 7.3 FAT (Excluding extras)
Roasted Baby Vegetable Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Preheat the oven to 200C/400F/Gas 6. Place the carrots in a medium roasting tin with the olive oil. Roast for 10 minutes.
- 2
Add the asparagus, courgettes and sugar snap peas and roast for a further 10 mins or until the vegetables are tender. Stir in the 2 tbsp orange juice and season to taste. Leave to cool for around five minutes.
- 3
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix. Serve straight away.
PER SERVING: 7.3 FAT (Excluding extras)
Roasted Baby Vegetable Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
