Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

International Recipe : Roasted Vegetable Salad

4 servings


  • 200g pumpkin
  • 200g eggplant
  • 1 tomato
  • 1 red capsicum
  • 1 carrot
  • 100ml olive oil
  • Salt and pepper to taste
  • Lemon and garlic vinaigrette
  • 1 lemon
  • 2 cm ginger
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. Peel and cut the pumpkin into wedges. Slice the eggplant and tomato thickly. Quarter the capsicum and remove seeds. Slice carrot thinly lengthwise.
  2. Toss all the vegetables in the olive oil and season to taste with salt and pepper.
  3. Place in a roasting pan, and roast in the oven at 200 degrees C until cooked and top is golden brown in color.
  4. Alternatively, cook in the frying pan in a single layer, turning over when slightly browned at the edges.
  5. Serve tossed in the lemon and garlic vinaigrette. Garnish with rocket salad if desired.

To prepare dressing: Grate the lemon rind for zest and squeeze for juice. Grate the ginger. Mix together the lemon zest and juice, grated ginger, garlic and olive oil. Season to taste with natural sea salt and freshly ground pepper.

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2016 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.