Summertime provides us with the yummiest medley of vegetables and when roasted, they become deliciously sweet and full of flavour. This salad is so easy to prepare and is perfect to take to a BBQ or even for lunch the next day.
This Week
9 Dec - 15 Dec
Meal Prep Guide
Pre chop the vegetables. (store together in an airtight container in the fridge)
- 2 eggplants (cut into bite size cubes)
- 2 red capsicums (cut into bite size cubes)
- 3 zucchinis (cut into bite size cubes)
Tips
Tips
- We have used tinned tomatoes as they are much cheaper than cherry tomatoes, however if you have cherry tomatoes on hand feel free to use them.
- We love to batch cook these vegetables (omit the chickpeas) and use them in a few recipes throughout the week.
Here are some ideas on how to use:
Marinate – once roasted, drizzle over ¼ cup of olive oil, 3 Tbsp red wine vinegar and 1 garlic clove (crushed), store in an airtight jar in the fridge. Serve alongside your next cheese board or add to filled veg or chicken rolls. Here is our marinated vegetables recipe.
Add to a frittata. Use this frittata recipe, simply swap the asparagus, zucchini, and onion for the roast vegetable medley.
Make in to a hearty grain based salad. Add a grain of choice along with some fresh herbs, spinach or rocket and nuts for crunch. For more on hearty salads check out our free downloadable – it has everything you need to know about salads!
Shortcuts
Vegetables
- Toss through baby spinach or rocket.
- Swap basil for parsley.
Protein
- Serve with our oregano chicken.
- Swap feta for pan-fried halloumi.
Other
- Swap orzo for another small shaped pasta of choice.
- Swap orzo for quinoa for a gluten free option.
- Add pine nuts.
Ingredients
- 2 eggplants (cut into bite size cubes)
- 2 red capsicums (cut into bite size cubes)
- 3 zucchinis (cut into bite size cubes)
- 1 red onion (diced)
- 400g tin of cherry tomatoes (excess liquid drained)
- 400g tin of chickpeas (drained and rinsed)
- 1 Tbsp dried oregano
- ½ cup orzo pasta
- 1 lemon (juice and zest)
- ½ cup fresh basil (roughly chopped)
- 90g feta (crumbled)
- Olive oil
- Salt and pepper
Method
- Preheat the oven to 200 degrees celsius, fan bake.
- Add the eggplant, capsicums, zucchini, red onion, cherry tomatoes and chickpeas to a large roasting tray (you may need to spread across 2 trays). Drizzle generously with olive oil and season with oregano, salt and pepper; roast for 35 minutes or until golden and cooked.
- While the vegetables are roasting, cook the orzo as per the packet instructions. Once cooked, drain and place back into the pot, drizzle with olive oil, add the juice and zest of one lemon and season with salt and pepper.
- Once the vegetables have cooked, add them all to one tray, add orzo, basil and feta, toss well, divide between 4 bowls or place onto a platter or bowl for serving.
Variations
Vegetables
- Toss through baby spinach or rocket.
- Swap basil for parsley.
Protein
- Serve with our oregano chicken.
- Swap feta for pan-fried halloumi.
Other
- Swap orzo for another small shaped pasta of choice.
- Swap orzo for quinoa for a gluten free option.
- Add pine nuts.
More Recipes
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