Roasted vegetable salad

Roasted vegetable salad
  • Serves icon Serves 8
  • Time icon Ready in 10 minutes

This vegetarian salad recipe is a tasty way to use up leftover roasted vegetables.

Nutrition: per serving

Calories
168kcals
Fat
12.1g (3.2g saturated)
Protein
4.5g
Carbohydrates
10.7g (6.8g sugar)
Salt
0.5g
Calories
168kcals
Fat
12.1g (3.2g saturated)
Protein
4.5g
Carbohydrates
10.7g (6.8g sugar)
Salt
0.5g

Ingredients

Method

  1. 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.
  2. 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.

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