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

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.