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Chocolate brownies aside .....

May 25, 2013

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 

serves 4

INGREDIENTS

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

 

METHOD

  1. preheat oven to 185 C
  2. mix together honey, olive oil, ginger and balsamic - toss through all vegetables except the spinach/herbs
  3. spray the roasting dish with a little olive oil spray and then spread the tossed vegetables across the tray. Roast the vegetables for about 30 minutes. Turn and toss and then add Mushrooms (ensure mushrooms tossed in oil)  continue to bake for another 30 minutes or until caramalised brown
  4. when cooked take out vegetables and toss through spinach leaves until wilted. Let sit a few minutes. Toss in fresh herbs - today I bought parsely and tarragon but use what you like. Lately we've been so lucky here at Dello Mano as Ms J picks fresh herbs from her garden and brings them in for us to enjoy in our cafe cooking. We're also lucky enough to have a local customer and friend Dave who kindly goes to the market every Sunday and restocks us with fresh herbs for the rest of the week.
  5. transfer to serving bowl while still warm and toss in a little extra olive oil if necessary. Sprinkle with toasted pumpkin seeds and toasted sunflower seeds. A little more fresh herb to garnish.

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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