Roasted baby vegetable salad with croutons

Name: Roasted baby vegetable salad with croutons
Yield: Serves 2, or 6 as a starter
Cuisine: British recipes
Ingredients: 1 red onion, cut into wedges; Carrots and sweetcorn, halved if large, from a 200g pack mixed baby vegetables (set the mangetout aside); 6 tbsp olive oil; 1/2 x garlic and rosemary flatbread, torn into chunky croutons (the rest can be frozen); 1 tbsp red wine vinegar; Small bag herb leaf salad

Easy
June 2006

Easy
June 2006

Serves 2, or 6 as a starter
Ready in 35 minutes

The ingredients in this vegetarian salad recipe are roasted for a fuller flavour

Vegan recipes
Vegetarian recipes

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Ingredients

1 red onion, cut into wedges
Carrots and sweetcorn, halved if large, from a 200g pack mixed baby vegetables (set the mangetout aside)
6 tbsp olive oil
1/2 x garlic and rosemary flatbread, torn into chunky croutons (the rest can be frozen)
1 tbsp red wine vinegar
Small bag herb leaf salad

1 red onion, cut into wedges
Carrots and sweetcorn, halved if large, from a 200g pack mixed baby vegetables (set the mangetout aside)
6 tbsp olive oil
1/2 x garlic and rosemary flatbread, torn into chunky croutons (the rest can be frozen)
1 tbsp red wine vinegar
Small bag herb leaf salad

Method

Preheat the oven to 220°C/fan200°C/gas 7. Put the onion into a roasting tin. Add the carrots and sweetcorn. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.
Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.

Method

Preheat the oven to 220°C/fan200°C/gas 7. Put the onion into a roasting tin. Add the carrots and sweetcorn. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.
Add the bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.

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