Warm Roasted Vegtable SaladSarah Armstrong
Rustic and delicious! The perfect side for some roast chicken.
- 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
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.
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.
Preheat oven to 450 degrees. Roast the vegtables for 30 minutes or until tender right through. Serve with lemon wedges for drizzling.
Source: Sarah Armstrong