The recipe Hot or Cold Roast Vegetable Salad
Hot or Cold Roast Vegetable Salad recipe is a meal that takes 40 minutes to make. If you enjoy for , you will like Hot or Cold Roast Vegetable Salad!
Hot or Cold Roast Vegetable Salad
- What Course Is Hot or Cold Roast Vegetable Salad?
- How Long Does Hot or Cold Roast Vegetable Salad Recipe Take To Prepare?
- How Long Does Hot or Cold Roast Vegetable Salad Recipe Take To Cook?
- How Many Servings Does Hot or Cold Roast Vegetable Salad Recipe Make?
- What Are The Ingredients For Hot or Cold Roast Vegetable Salad Recipe?
- How Do I Make Hot or Cold Roast Vegetable Salad?
- What's The Nutritional Info For Hot or Cold Roast Vegetable Salad?
- What Type Of Cuisine Is Hot or Cold Roast Vegetable Salad?
- What Dietary Needs Does Hot or Cold Roast Vegetable Salad Meet?
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This is a great dish which can be served hot and is even better when left for a day or two and served cold. Suitable for vegetarians. Serving size is as a main course vegetable dish but will serve 8 as part of a salad. Goes with absolutely any type of meat, fish or poultry (hot or cold) How Long Does Hot or Cold Roast Vegetable Salad Recipe Take To Prepare?Hot or Cold Roast Vegetable Salad takes 20 minutes to prepare. How Long Does Hot or Cold Roast Vegetable Salad Recipe Take To Cook?Hot or Cold Roast Vegetable Salad takes 40 minutes to cook. How Many Servings Does Hot or Cold Roast Vegetable Salad Recipe Make?Hot or Cold Roast Vegetable Salad makes 4 servings. What Are The Ingredients For Hot or Cold Roast Vegetable Salad Recipe?The ingredients for Hot or Cold Roast Vegetable Salad are: Courgette, 100 grams = 1 Medium Courgette cut into one inch lengthsOnions, raw, 1 medium (2-1/2" dia) Cut in 4 pieces Mushrooms, fresh, 10 small Baby sweetcorn, 100 grams Peppers, sweet, red, fresh, 1 medium - De-seeded and cut in 1 inch pieces Baby Carrots, raw, 6 medium - quartered Extra Light Olive Oil, 1 tbsp Balsamic Vinegar, 8 tbsps Knorr Vegetable Stock Cube Low Salt made up with 1 pint of boiling water How Do I Make Hot or Cold Roast Vegetable Salad?Here is how you make Hot or Cold Roast Vegetable Salad: Place all vegetables in an ovenproof dish and sprinkle with olive oil. Cover with foil. Place in a pre-heated oven at 185C for 25 mins. In the meantime, place the Ebley into a saucepan and cover with the vegetable stock, place lid on pan and simmer until Ebley is soft but not mushy. Drain the Ebley. Remove foil from the vegetables, drain any liquid off and return to the oven uncovered for a further 15 minutes or until soft. Mix Ebley into the vegetables and add the Balsamic vinegar. Serve or wait until cool and place in a airtight box and place in the fridge. It will keep for 3 to 4 days in the fridge. Ideal for BBQ's and Picnics cold.Serving Size: 4 x 2 heaped serving spoonfulsNumber of Servings: 4Recipe submitted by SparkPeople user ANJOUROSE.What's The Nutritional Info For Hot or Cold Roast Vegetable Salad?The nutritional information for Hot or Cold Roast Vegetable Salad is:
What Dietary Needs Does Hot or Cold Roast Vegetable Salad Meet?The dietary needs meet for Hot or Cold Roast Vegetable Salad is Vegetarian |
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