Roast veg salad Roast veg salad Cooked lamb

Roast Vege Salad

  • Ingredients
  • 4  Zucchini sliced (large chunks)
  • 4 Field mushrooms
  • 2 Capsicum (sliced into large slices)
  • 1 Red onion (cut into quarters)
  • 6 Garlic cloves whole
  • Olive oil
  • Salt and pepper
  • Crushed ginger and garlic
  • 2 tbsp Balsamic vinegar
  • Raw spinach


  1. Nutritional Information per Serve
  2. Calories 51
  3. Protein 1.6g
  4. Fat 3.4g
  5. Saturated Fat 0.5g
  6. Carbs 2.7g


Toss vegetables in a roasting dish with olive oil, salt, pepper, extra garlic and ginger and vinegar. Bake at 175 degrees for around 30 minutes or until vegetables are cooked but still have texture. When vegetables are cooked, toss spinach through and serve. This salad goes well with all roasted and barbecued meats, and can be reheated. Top with Olive Oil Aioli. Be inventive with this dish – add your favourite fresh herbs and low carb vege (broccoli, cauliflower etc).