![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Roasted vegetable salad
- Published: 30 Nov 10
- Updated: 18 Mar 24
This vegetarian salad recipe is a tasty way to use up leftover roasted vegetables.
![Roasted vegetable salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/442868-1-eng-GB_roast-vegetable-salad-with-feta-768x974.jpg)
-
Serves 8
-
Ready in 10 minutes
Advertisement
Ingredients
- Knob of butter
- 1 large garlic clove, finely chopped
- About 800g leftover sticky roast carrots and parsnips with hazelnuts and balsamic
- 1½ tbsp extra-virgin olive oil
- Grated zest and juice of ½ lemon
- Small bunch of fresh flatleaf parsley, leaves chopped
- Small bunch of fresh mint, leaves chopped
- 100g feta, crumbled
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the butter in a large sauté pan over a medium heat. Fry the garlic for a couple of minutes before adding the vegetables. Fry for a few more minutes until warmed through.
- Meanwhile, whisk together the oil, lemon zest and juice, then season to taste. Add to the pan to warm through. Transfer the vegetables to a serving plate and stir through the herbs and crumbled feta.
Recipe continues after advertising
Advertisement
- Recipe from December 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 168kcals
- Fat
- 12.1g (3.2g saturated)
- Protein
- 4.5g
- Carbohydrates
- 10.7g (6.8g sugar)
- Salt
- 0.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter