I know who could imagine that there would be anything else worth thinking about other than chocolate brownies?
Today though, the Brisbane sun shines gloriously offering a very pleasant walk along the Brisbane river to Davey St. Market at West End. Great variety on offer at the market from knitted jumpers to massage but today I was on a mission to collect fresh Autumn vegetables to prepare a warming roast vegetable salad for dinner tonight. Here is my bounty :)
I vary a little from a more traditional baked vegetable salad recipe in that I like some greens tossed in at the end of the baking process. So here is my recipe:
BAKED AUTUMN VEGETABLE SALAD
Mix of fresh market vegetables - today I will use the following as that was what was available but really it can be any combination
3 parsnips (cut long in about 4)
3 carrots (cut in long chunky strops)
2 zucchini (cut chunky long strips) red capsicum, 3 leeks and some red onion
2 red onions (chunky chopped)
15 Shitake Mushrooms
4 cloves garlic ( leave them skin on and whole)
Love all the veges to be chunky and rustic rather than perfectly cut. Not sure if this is a style or a need as a busy mother to just get the job done! I'll argue that it is a style thing:)
1/4 cup Olive Oil (add just enough to cover vegetables so add a little more to cover if necessary)
1tbs Brookfield honey
1 tbs good quality balsamic vinegar ( I love
1 dessert spoon of fresh ginger
1/4 cup Pumpkin Seeds ( dry toasted)
1/4 cup Sunflower Seeds (dry toasted )
black pepper to taste
sea salt to taste
fresh herbs - parsley and tarragon my favourites at the moment
approx 200 g spinach or rocket leaves
Delicious on a cold Autumn night.
Let me know if you have a favourite Baked Vegetable Salad recipe or any suggestions?
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