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Roast vegetable salad

Serves: 4
Prep: 15
Cook: 30

    A good source of fibre, iron and protein, this meal is a healthy and tasty addition to your next family get together.


    • 1 sweet potato (kumara), sliced into 1cm semicircles
    • 1 red capsicum, cut into 8 slices lengthways
    • 1 eggplant, sliced thinly
    • 1 large zucchini (courgette), sliced
    • 2 tsp fresh thyme, chopped
    • 2 tsp fresh marjoram, chopped
    • 1 clove garlic
    • 2 tsp oil
    • 2 corn cobs, sliced
    • 2 tbs balsamic vinegar
    • 2 tbs pine nuts, toasted


    1. Place sweet potato (kumara), capsicum, eggplant, zucchini (courgette), thyme, marjoram and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil.
    2. Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200°C, for 25 minutes.
    3. Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts.

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