Title: Winter Roast Vegetable Salad
Categories: Wendy, Taylor
Yield: 1 servings

1 Sweet potato cut lengthways
-in 4
1 Eggplant cut lengthways in
-4; 6 or 8 depending on
; size
2 Onions quartered

Sometimes it looks as though the cupboards are bare, but this idea might
help make a few vegetables go a little further in a new way!

Coat with olive oil, salt and pepper and cook in a 200 degree oven for 30
minutes.

To serve:

Put a handful of salad greens on a plate. Arrange warm vegetables on top.
Dress with extra virgin olive oil and balsamic vinegar.

Scatter fresh herbs on top or sprinkle a little oil over each salad and a
tablespoon of Thai sauce (see recipe) or sprinkle fetta cheese over.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.