Roast Vegetable Salad With Lemon And Balsamic Vinaigrette Recipe Recipe | Food

Date Published:: 19/12/2007

Very starts simply with this deliciously simple dish of roasted vegetables with the extra zing of lemony vinaigrette. Find out what else went on in Come Dine With Me Coventry

Serves 4

Ingredients

2 medium courgettes, trimmed and sliced
16 cherry tomatoes, skinned
1 small red pepper, deseeded and cut into 2.5cm squares
1 small yellow pepper, deseeded and cut into 2.5cm squares
1 small bulb fennel, trimmed and roughly chopped
1 large onion, cut into roughly 2.5cm pieces
2 fat garlic cloves, crushed
3 tbsp olive oil
Salt and freshly ground black pepper
Fresh rosemary sprigs, to garnish

For the vinaigrette

4 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp chopped fresh rosemary
Pinch dry English mustard
1 tsp clear honey
2 tsp lemon juice

Method: How to make roasted vegetable salad with tangy lemon and balsamic vinaigrette

1. Preheat the oven to 240ºC/Gas 9. Arrange the courgettes, tomatoes, peppers, fennel and onion in the roasting tin and sprinkle with crushed garlic and oil. Toss everything around in the oil to get a good coating and season with salt and pepper.

2. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. When the vegetables are cooked, remove from the oven and spoon into a serving bowl.

3. Whisk together the dressing ingredients and pour over the vegetables. Cover and chill for 1 hour. Garnish with fresh rosemary and serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold

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Come Dine With Me recipes Roast vegetable salad with lemon and balsamic vinaigrette recipe

Serves 4

Ingredients

For the vinaigrette

Method: How to make roasted vegetable salad with tangy lemon and balsamic vinaigrette

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