Rubix Roast Vege Salad
Fill of crunch, flavour and nutrition
This such a yum salad, fill of colour, flavours and textures. Use whichever vegetables are in season or a selection that you know will be popular. The vegetable prep is a bit tedious and time consuming (I quadrupled this recipe for an event and there was a lot of chopping) but the outcome was worth it.
1-2 cup each of diced (a selection to make ~10cups)
- Red onion*
- Salt and pepper
Dice vegetables and drizzle wtih oil. Season. Bake at 220deg for 20*-40**mins until soft. Note, some vegetables will cook faster so keep those on 1 tray e.g. courgette, red onion, capsicum
- 2 Tbsp oil
- 4 Tbsp sweet chilli sauce
- 1 Tbsp vinegar e.g. apple cider, red wine
- 3 Tbsp grainy mustard
- salt and pepper
- 3 Tbsp water
Heat a small pan with all ingredients and stir until bubbling and thickened. Pour over vegetables and mix through.
- 1 cup seed/nut mix e.g. pumpkin, sunflower, sesame, cashews, almonds etc. Dry toast in a frying pan until slightly browned and crispy.
- 1-2 cups diced herbs e.g. parsley, mint, chives, coriander etc.
About the Author
This blog was started during my pregnancy in 2015 with our 3rd child. Toby and I are busy; we love our crazy busy life fill of active adventures, healthy food and taking time to smell the roses. We want to share our experiences with you to inspire and empower healthy and fulfilling lives. Watch us as we grow!