Friday, 21 August 2009 12:47 PM
Warm Roasted Vegetable Salad
Ingredients:
2 large red onions, peeled and sliced into eight chunks
2 red peppers, deseeded and sliced into eight strips
2 yellow peppers, deseeded and sliced into eight strips
1 orange pepper, deseeded and sliced into eight strips
1 large lemon, sliced lengthwise into eight
1.5kg baby new potatoes
Olive Oil
Dressing:
5 tablespoons lemon infused olive oil
2 tablespoons white balsamic vinegar
1 teaspoon sugar
20g basil leaves, roughly torn
salt and freshly ground black pepper
Serves 6-8
Preparation time: 10minutes
Cooking time: 50minutes
Difficulty: EASY
1) Place all the prepared vegetables in the Miele Universal Hub dish or the baking tray. Drizzle over the olive oil to lightly coat the vegetables.
2) Put the dish in the oven and select Fan Plus 180ºC. Roast the vegetables for 50 minutes to 1 hour until the potatoes are tender and the peppers lightly charred.
3) Meanwhile, in a small bowl whisk together the lemon infused olive oil, white balsamic vinegar, sugar and seasoning to create the dressing.
4) Lift the lemon pieces out of the dish and squeeze out any juice over the vegetables, then discard the lemon. Pour the dressing over the vegetables and stir gently to coat. Scatter over the roughly torn basil leaves and serve the salad while the vegetables
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