Short
Arnold
Lara MRoast Vegetable Salad
January 31st 2007 10:55
Ingredients:
¼ Small Pumpkin
1 Capsicum
½ a Sweet Potato
1/2 an Eggplant
8 Garlic Cloves
1 Can of Cooked Chickpeas
9 Leaves of Basil
3 Sprigs of Thyme
2 Sprigs of Rosemary
1 Lemon
Olive Oil
½ Bunch of Rocket
1 Bunch of Nasturtium Leaves & Flowers
Balsamic Vinegar
Salt
Pepper
Method:
Preheat your oven at 200 degrees Celsius. Slice pumpkin, capsicum, sweet potato and eggplant into similar sized pieces. Place with garlic cloves (still encased in the papery skin) into a large baking dish. Toss with chopped basil, thyme and rosemary, the juice of one lemon, oil and salt and pepper. Place in the oven and bake until tender- test the texture with a fork or skewer. Whilst still warm combine the roasted vegetables with the chickpeas and place on a bed of rocket. Scatter nasturtium flowers and leaves to the top for garnish and drizzle with a little balsamic vinegar. Serve warm.
¼ Small Pumpkin
1 Capsicum
½ a Sweet Potato
1/2 an Eggplant
8 Garlic Cloves
1 Can of Cooked Chickpeas
9 Leaves of Basil
3 Sprigs of Thyme
2 Sprigs of Rosemary
1 Lemon
Olive Oil
½ Bunch of Rocket
1 Bunch of Nasturtium Leaves & Flowers
Balsamic Vinegar
Salt
Pepper
Method:
Preheat your oven at 200 degrees Celsius. Slice pumpkin, capsicum, sweet potato and eggplant into similar sized pieces. Place with garlic cloves (still encased in the papery skin) into a large baking dish. Toss with chopped basil, thyme and rosemary, the juice of one lemon, oil and salt and pepper. Place in the oven and bake until tender- test the texture with a fork or skewer. Whilst still warm combine the roasted vegetables with the chickpeas and place on a bed of rocket. Scatter nasturtium flowers and leaves to the top for garnish and drizzle with a little balsamic vinegar. Serve warm.
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