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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.

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Last Modified: 11/28/11.