Roasted Vegetable Salad

Roasted Vegetable Salad

From the cookbook Healing Foods for special Diets edited by Jill Scott this recipe makes a perfect companion to last week’s Roast chicken with 25 Cloves of Garlic Recipe.

This recipe makes 4 servings. 

Ingredients:
2-3 zucchini
1 Spanish onion
2 red peppers
16 cherry tomatoes
2 garlic cloves, chopped
pinch of cumin seeds
1 teaspoon of fresh thyme or 4 or 5 torn basil leaves
4 tablespoons olive oil
juice of ½  a lemon
1 – 2 teaspoons of chili sauce or Tabasco sauce
Fresh  thyme sprigs to garnish

Instructions:
Pre-heat the oven to 425 degrees.
Top and tail the zucchini and cut into long strips.
Cut the onion into thin wedges then cut the peppers into chunks, discarding the seeds and core.
Place the vegetables in a roasting pan, add the tomatoes, garlic, cumin and thyme. Sprinkle with the oil and toss to coat.
Cook in the oven for 25-30 minutes until the vegetables are very soft and slightly charred.
Blend the lemon juice with the chili or Tabasco sauce and stir into the vegetables.
Garnish with thyme and serve.

Nutritional Info Per Portion:
Calories 151, Protein 2.8 g, Fat 11.8 g, Saturated fat 1.7 g, Carbs 8.7 g, Sugar 7.8 g, Fiber 2.5 g, Calcium 39 mg.