Roasted Vegetable Salad

Roasted Vegetable Salad

This combination of herbs, balsamic vinegar, toasted pine nuts and roasted vegetables is fabulous!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, Heart Healthy, High Calcium, High Fiber, Low Sodium, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4 People


  • 1 pc Large Orange Sweet Potato Sliced into 1cm semi-circles
  • 1 pc red capsicum Cut into 8 lengthways
  • 1 pc Eggplant Sliced thinly
  • 1 pc Large Zucchini Sliced
  • 2 tsp Fresh Chopped Thyme
  • 2 tsp Fresh Chopped Marjoram
  • 1 pc clove garlic
  • 2 tsp olive oil
  • 2 Cobs Corn Sliced
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Pine Nuts Toasted


  • Place sweet potato, capsicum, eggplant, zucchini, thyme, marjoram, and garlic in a large mixing bowl. Add oil and mix through, ensuring vegetables are coated in oil.
  • Cook corn in the microwave for 5 minutes, then add to vegetables. Spread vegetables on a baking tray and bake in a hot oven, 200C, for 25 minutes.
  • Remove vegetables from the oven. Place in a serving bowl. Mix through balsamic vinegar and sprinkle with pine nuts.


Calories :312
Kilojoules :790
Fat :11
Carbohydrate :48
Protein :9
Sodium :41
Saturated Fat :2
Fiber :8
Calcium :71
Sugar :19
Tried this recipe?Let us know how it was!

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