Warm Roast Veggie Salad with Cheese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Salad
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Cuisine
International
Warm Roast Veggie Salad with Cheese
Description
This recipe starts by preparing a variety of vegetables: peeling and cubing butternut squash, potato, parsnip, and onion; halving shallots; slicing zucchini, yellow squash, and red bell pepper into similar size pieces to ensure even roasting. Garlic cloves are left whole. Rosemary leaves are finely chopped to infuse aromatic flavor during roasting.
The vegetables are roasted in preheated olive oil-coated trays at 200°C (390°F), first roasting hard vegetables like squash, potatoes, parsnips, onion, shallots, garlic, and rosemary for about 15 minutes. Then, the remaining vegetables are added, seasoned with sea salt flakes and freshly cracked black pepper, and roasted further until tender and caramelized.
After roasting, the warm vegetables are combined with fresh rocket leaves and topped with crumbled feta or a similar cheese like marinated Persian fetta or ricotta, adding a creamy and tangy contrast to the earthy roasted vegetables. The salad is finished with extra virgin olive oil and aged balsamic vinegar providing a balanced acidity and richness.
Ingredients
- 1 kilogram butternut squash
- 3 potato pontiac, medium size
- 2 parsnip
- 2 zucchini medium
- 6 yellow squash baby
- 2 red bell pepper capsicum
- 1 onion
- 6 French shallots
- 8 cloves garlic
- 6 prigs rosemary
- 300 grams rocket leaves
- 150 grams feta cheese (or marinated Persian fetta or ricotta)
- extra virgin olive oil
- balsamic vinegar (aged balsamic preferred)
- sea salt flakes
- black pepper freshly cracked
Instructions
- Preheat your oven to 200 C (390 F).
- Cut the butternut squash in half and remove the seeds and soft flesh (the skin can be left on or off the squash).
- Cut the pumpkin, parsnip, potato, and onion into 2 cm (1 inch) cubes.
- Peel the garlic cloves and leave whole.
- Peel the shallots and cut in half top to bottom.
- Cut the zucchini, squash, peppers (no seeds) into a similar size as the pumpkin etc.
- Strip the sprigs of rosemary and finely chop the leaves.
- Cover the base of a large baking tray or two smaller trays with olive oil and place in the oven for 3-5 minutes, (for that home baked country taste you can use dripping or shortening).
- Add the pumpkin, potatoes, parsnip, onion, shallots, garlic, and rosemary to the oil, gently toss with a steel spatula, and return to the oven for approx 15 minutes.
- After 15 minutes, add the remaining vegetables, season with salt and pepper, and toss once again to ensure everything is coated in oil. Return to the oven for a further 20 minutes.
- Remove the tray from the oven and allow to sit for a few minutes.
- Toss most of the warm vegetables with the rocket lettuce, some seasoning, a little oil from the pan, and a touch of balsamic vinegar (not too much vinegar though as it will kill that freshly roasted flavor).
- Divide the salad evenly among 4 plates and top with the remaining roast vegetables and some crumbled fetta cheese.
- Sit your guests down and eat ASAP as this is a dish best served fresh. The left-over vegetables are great in a cold salad or pasta or puréed in a soup.
Notes
User Reviews
Overall Rating
4.9
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