Roasted Vegetable Salad

Roasted Vegetable Salad, Gather and Graze

Realising how futile it is to ignore the fact that winter is coming, I’m determined not to spend too much time bemoaning this irreversible certainty. Somehow I need to embrace the fact that jackets and boots will soon need to be unearthed from the depths of my wardrobe and casserole pots along with pudding tins, brought down from the top shelf of the pantry, finding a more easy to reach home. However before I do all of this, I’m determined to sneak this one last salad onto Gather and Graze – it’s a warm one, so perfectly suited to the autumn we are now enjoying! It goes beautifully with grilled meat from the BBQ and a loaf of crusty bread.

Roasted Vegetable Salad | Gather and Graze

  • 1 Medium Sweet Potato (diced)
  • 1 Red Onion (chunky sliced)
  • 1 Medium Red Capsicum/Pepper (sliced)
  • A handful of green beans (halved)
  • 2 – 3 Baby Eggplants/Aubergines (diced)
  • Olive Oil
  • A sprinkling of Sumac
  • Sea Salt and Black Pepper
  • Any mixture of Baby Spinach, Rocket/Arugula or Lettuce Leaves
  • Handful of Fresh Basil Leaves (torn)
  • (Persian or other softish) Feta Cheese (crumbled into chunks)
  • Extra Virgin Olive Oil and Vino Cotto (for drizzling)

Pre-heat oven to 210°C and line a large baking tray with parchment/baking paper.

Roasted Vegetable Salad | Gather and Graze

Scatter the sweet potato, onion, capsicum, green beans and eggplant on the baking tray. Drizzle with olive oil and sprinkle with sumac, sea salt and pepper. Toss to coat, before placing into the oven for about 50-60 minutes, until beautifully golden and roasted through (toss the veggies about halfway through to ensure even cooking).

Allow to cool a little. Then when you are ready to serve, place the salad and basil leaves into a serving dish, top with the roasted vegetables, scatter with feta cheese and drizzle over a little EV Olive Oil and Vino Cotto.

Roasted Vegetable Salad | Gather and Graze

Roasted Vegetable Salad | Gather and Graze

Notes on Cooking:

  • Sumac is wonderful middle-eastern spice that gives something of a lemon zing to dishes. It’s great to have on hand for sprinkling over dips, salads and roasted/grilled meat.
  • A variety of other vegetables can be used for this salad… pumpkin, cherry tomatoes and whole garlic cloves being but a few other options to consider.

PS. Please forgive any delays in responding to comments for this post, as I will be away from home when it is scheduled to publish. I’ll be in touch soon. Thanks, M.xx

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30 thoughts on “Roasted Vegetable Salad

  1. tinywhitecottage

    Beauty! This is a great salad to have now, here…even though it’s officially spring it’s still cool and rainy. I love how you perfectly pieced your salad together. It’s a skill I need to work on, and yes, I do consider it a skill because mine never look so gorgeous. Such clean food, I’m loving it.

    Reply
    1. Gather and Graze Post author

      Very sweet of you to say so Seana, but your dishes are always SO beautifully presented! You’ve nothing at all to worry about my friend! It’s been raining a lot here too this week… not ideal for getting out and about with our friends who are visiting!

      Reply
  2. ChgoJohn

    This looks wonderful, Margot. That opening photo is so enticing. You’re welcoming cooler weather and here it cannot leave us soon enough. This, too, shall pass … 🙂

    Reply
    1. Gather and Graze Post author

      Thanks very much John! I really do hope you get some beautiful spring weather soon – you guys completely deserve it after the winter you’ve had! For me, I could quite happily live in spring or autumn forever, giving the other two seasons a miss. Loving the coolness of the mornings and evenings, but still warm enough to wear a t-shirt during the day… perfect!

      Reply
  3. lemongrovecakediaries

    Gorgeous salad Margot, perfect for this hot autumn weather we are still having. I must confess I am looking forward to winter with a bit of respite from the heat, 🙂 Hope you are having a wonderful time with your friends!

    Reply
    1. Gather and Graze Post author

      Thanks Karen! Must say, that if my winter was as lovely and mild as yours I would be looking forward to it too… Here in the Berra I’ve already started eyeing off the Ugg boots in the mornings! Ahhh, to live in a warmer climate! 🙂

      Reply
  4. Kiki

    I often make a very similar salad, but have never used sweet potato in it. Will try that next time. Also like your minimalistic dressing – they’re often the best.
    While you’re preparing for winter, I’m so happy spring is around the corner here, and I just sowed herb seeds to prepare for summer…

    Reply
    1. Gather and Graze Post author

      Isn’t it a wonderful feeling knowing that spring has arrived and summer not far off too! It’s a fabulous time of year… and nothing better than having fresh herbs to hand whenever you need them! 🙂

      Reply
  5. sam @ nourish

    What a gorgeous colourful salad! And if I just swap the sweet potato for some pumpkin, I can find all the produce in our kitchen garden just now…perfect! 🙂

    Reply
    1. Gather and Graze Post author

      Perfect with pumpkin too Sam, I often swap between the two for this particular salad. How lovely you have all this gorgeous produce in your garden right now… hope you give it a go! 🙂

      Reply
  6. Johnny Hepburn

    It’s as if I’m still waiting for Winter. Wrapped up right now in a summer duvet as I type, that won’t be used quite yet to replace the warmer, heavier one I’ve been using in bed. There’s a cold snap here. With very distant thoughts of summer. Can’t wait!
    I’ve started using za’atar again recently. And really enjoying it, as long as it’s only used in moderation. But I still haven’t bought sumac. Every time I visit the International store I leave with several differing spices. Yet, there’s still a list of stuff I need!

    Reply
    1. Gather and Graze Post author

      Za’atar is a spice mix that I love too Johnny! Though mostly seem to use it for sprinkling over flat bread with a drizzle of olive oil, love to know what else you add it to! Hope you pick up a little sumac next time you get the chance – it’s well worth it!

      Reply
    1. Gather and Graze Post author

      Winter’s going to be rather long (as usual…) so I’m relishing every warm(ish) day that comes my way at the moment! We had a beautiful few days up in Sydney last week – perfect weather for doing all the touristy things…

      Reply
    1. Gather and Graze Post author

      Thanks Mary! This is definitely one of those salads that works perfectly for both spring and autumn… fresh flavours, but with a little substance and warmth!

      Reply
  7. but i'm hungry

    What an absolutely gorgeous salad! I just recently discovered how awesome sumac is, so now I’m constantly on the lookout for new ways to use it- this sounds absolutely perfect.

    Reply
  8. apuginthekitchen

    Mmmm… what a beautiful salad, really a nice way to usher in the chilly weather and a fitting goodbye to the warmer months. I love feta on just about anything.

    Reply
    1. Gather and Graze Post author

      I hope it’s warming up a little for you over there Suzanne! Isn’t feta one of those really versatile cheeses… beautiful in so many dishes, or simply on it’s own!

      Reply

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