Roast vegie salad with Thai dressing
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Time to make:
1 hr 20 mins (Hands-on time: 20 mins, Cooking time: 60 mins)
$3.48 per serve
(at time of publication)
Full ingredients list:
2 red onions, cut into wedges
2 red capsicums, cut into chunks
2 yellow capsicums, cut into chunks
2 sweet potatoes, peeled, cut into chunks
1 eggplant, sliced
200ml reduced-salt vegetable stock
cooking oil spray
5 medium tomatoes
3 Kaffir lime leaves, finely chopped
1 red chilli, seeded, diced
1 lemongrass stalk, bruised, chopped
1 cup fresh coriander
2cm piece ginger, peeled, chopped
2 cloves garlic, crushed
6 tablespoons olive oil
2 tablespoons reduced-salt soy sauce
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Line a large roasting tin with baking paper. Add onion, capsicum, sweet potato and eggplant. Pour stock over vegetables then spray with oil.
Step 2 Roast vegetables for 45 minutes, turning occasionally, until softened. Add tomatoes and cook for a further 15 minutes.
Step 3 To make dressing, combine all ingredients in a blender and blend until smooth. Drizzle dressing over vegies and toss lightly before serving.
Make it gluten-free by using gluten-free varieties of stock and soy sauce.
About this recipe
First published: March 2011