Baked Vegetable Salad
To calculate quantities, work on one breakfast bowl of vegetables per person + an extra bowlful for good measure. This keeps really well and is delicious warm and cold, making it the ideal lunch for the next day. I took along a huge platterful of this salad to a recent family picnic and they positively shovelled it down their throats (it was quite embarrassing really). Perfect, too, for barbeques. Best of all, it fits perfectly with our Healthy Eating mantra.
Ingredients:
- Aubergine/eggplant
- Pumpkin
- Sweet potato
- Potatoes
- Carrots
- Corn on cob
- 2 whole knobs of fresh garlic (do not break up. Simply take the outer layers off and bake along with all the other vegetables. You won�t believe how delicious and sweet baked garlic is. Neither will your nearest and dearest)
- Fresh basil
Garlic Sauce
- 200 ml plain yoghurt
- 1 clove garlic, finely chopped
- Optional (for those who like sweeter sauces): 1 tblsp honey & 1 tblsp sweet chilli sauce
Instructions
- The key to this 'salad' is ensuring that you par cook some of the vegetables first, making sure that they are about roughly the same size. (Do not agonise over this however. Life is already too full of people making things overly complicated).
- Cut the aubergine/eggplant in half and add salt to the flesh to remove any bitter juices. (leave for 20 minutes). Wash thoroughly.
- I usually prick the potatoes all over with a fork and then microwave them for about 8 minutes. I do the same with the sweet potato and pumpkin.
- Chop into chunks (this includes the carrots)
- Break the corn cobs into pieces (some people prefer that you wrap the corn in foil so that it doesn't go crunchy)
- Get two baking trays and add a bit of oil to each. Add your vegetables and swish them around to coat.
- Cook on 180 deg C (gasmark 4 5) for 30 minutes. Check with skewer; turn the vegetables and continue cooking for another 20 minutes.
- Meanwhile, make the yoghurt sauce.
- When the vegetables are cooked, allow to cool for about 15 minutes (or longer).
- Mix them together and add fresh basil and ground pepper.
Get ready for the compliments!
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