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Warm Roasted Vegtable Salad

SarahSarah Armstrong

Rustic and delicious! The perfect side for some roast chicken.

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Makes 4 servings

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Save this recipe 1
Makes 4 servings


  • 2 red peppers, halved and seeded
  • 2 yellow peppers, halved and seeded
  • 1 lb squash, seeded and quartered
  • 2 sweet potatoes, cut into 1 in chunks
  • 2 red onions, quartered
  • 1/2 c olive oil
  • fresh basil
  • 4 cherry tomatoes, halved
  • 8 t pesto
  • 4 oz goat cheese
  • 4 medium tomatoes
  • sea salt
  • fresh ground black pepper
  • lemon wedges
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  • 1

    Put all vegtables, except tomatoes in a plastic bag. Add the olive oil, salt and pepper to taste, then shake until everything is well coated in oil.

  • 2

    Brush a roasting pan with olive oil, and add the peppers, cut side up. Put a basil leaf, halved cherry tomato, and a spoonful of pesto and a chunk of goat cheese in each pepper half. Drizzle more oil over the top. Add sqash, sweet potatoes, red onions, and medium tomatoes, leaving space around each piece.

  • 3

    Preheat oven to 450 degrees. Roast the vegtables for 30 minutes or until tender right through. Serve with lemon wedges for drizzling.

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