Pre-heat oven to 200°C. Line a large oven tray with baking paper.
Place all vegetables, including garlic, into a large plastic bag; add oil and salt.
Clasp bag at open end to seal; shake gently until all vegetables are coated in oil and salt.
Place vegetables onto the tray, bake; 30 mins or until vegetables are just browned.
Meanwhile, prepare dressing; combine oil, mustard, and lemon juice in a large bowl.
Remove roasted vegetables from oven, place into the bowl with dressing and stir to coat.
Serve hot.
Top tip:
For a lower protein version, try substituting sweet potato for extra pumpkin or using red capsicum.
For an easy, quick meal, stir leftover roasted vegetable salad through cooked low protein pasta.
Leftover roasted vegetable salad stays fresh in an airtight container, in the refrigerator for 3-4 days
- 1 large eggplant, sliced, cubed
- 1 large eggplant, sliced, cubed
- 1 wedge pumpkin (300g), peeled, chopped
- 300g peeled, cubed sweet potato (approx. 1 small)
- 1 medium red onion, roughly chopped
- 2 tsp crushed garlic
- 1 ½ Tbsp olive oil
- 2 tsp salt
- Dressing
- 1 ½ Tbsp olive oil
- 1 Tbsp wholegrain mustard
- 2 Tbsp lemon juice
