Roast vegetable salad is probably one of the most versatile dishes in anyone's entertaining repertoire. Great in the depths of winter served warm, or delightful in the height of summer served at room temperature. It is a crowd-pleaser that fills a gap on any dining room table. In fact it is so adaptable that we can barely even call it a recipe. But we'll put it here anyway.
The thing we love is the fact that you can include whatever the heck you want in it. A glut of carrots from Dad's vege garden? Winner. Don't like beetroot? No need for it. Cheap leeks at the supermarket? Go for it. Parsnips your worst enemy? Delete.
Eddy has been putting her dressing on roast vege salad since roast vege salad became a thing in the '90s. It is the secret ingredient that lifts it from being just a pile of veggies to being something exceptionally delicious. It just works. So give it a crack today.
Whatever you want Roast Vege Salad
A selection of whatever vegetables you want. Suggestions include (depending on seasonal availability)....
- Large mushrooms
- Red onion
- Chopped Parsley
- Fresh Thyme
- 2 T Olive Oil
- Eddy's Dressing to finish
Pre-heat oven to 180 degrees.
Chop the vegetables into fairly even shapes and sizes. Then arrange on large baking trays. The main thing to note is that you put smaller, faster cooking vegetables (like mushrooms, leeks and onions) all together on one tray and the root vegetables all together on one tray.
Sprinkle each tray with a generous amount of salt and pepper, and lay out some sprigs of thyme on top of the vegetables.
Cook for 20 to 30 minutes or until cooked looking but still holding their shape. The root vegetables may take a tad longer.
Once done, arrange in layers on a platter in a bowl. Add a generous pour of Eddy's Dressing and a sprinkle of chopped flat leaf parsley. Enjoy!