I love a roasted vegetable salad & this one was a winner, I think it was the best I have ever made. I roasted up some vegetables that were cut into chunks - sweet potato, pumpkin, eggplant, red capsicum & zucchini & then mixed a pesto dressing through them. For the pesto dressing I made a pesto with basil, garlic, toasted cashews, olive oil & nutritional yeast all blended in the food processor & then thinned it out a bit with some red wine vinegar. Then served it all on a bed of mixed salad leaves - healthy & delicious!
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