Last night, I prepared a roast vegetable salad I found in the Food Intolerance Management Plan
This recipe was a great success and I had some leftovers for lunch today. I also made some gluten-free zucchini and pepita cornmeal bread but I won’t give you the recipe yet because it was a little dense and needs refining. But here’s the vegetable salad recipe. It’s worth making.
Looks lovely Suzanne. I could eat this every night ….especially if you made it for me
I’d eat what you made for me too, Tania, tummy problems or not!
Your salad looks so fresh and vibrant! You made it so beautifully…and I LOVE your Zucchini bread-so yummy!
I love the colours too – it really does make a difference to the eating experience.
Healthy stuff is always worth making 🙂 And your presentation is always so tempting.
Thanks, Marta. When healthy and tasty come together, it’s magic.
I love roast veggies! And putting them together in a salad like this works so well. This also works quite well as a hot salad – just make the dressing, and toss with the veggies hot from the oven. Good stuff! Really nice recipe – thanks.
I followed the instructions on the recipe but I am with you on that – balsamic vinegar over warm roasted veges would be very satisfying.
Looks Yum.
Thanks, Rowena.
What a beautiful salad, I adore roasted vegetables!
Thanks, Laura. The beauty of roasting is that you place them in the oven and leave them alone while you do other things. No fiddling about getting the dish right.
That’s not a kitchen mess – it looks fine to me. I won’t take you on a tour of my chaos! Love the trays of roasted vegetables. I love capsicum in all its colours and I’m so glad you can enjoy it too! xx
Ah, but you didn’t see the rest of the kitchen. I like to cook calmly and keep things tidy, but at night it all gets a little crazy if I want to photograph what I cook and bedlam ensues.
Truly wonderful mix of veggies! We’re chilly again here, so I have a good excuse to turn on the oven! This could be my dinner 🙂
And we’ve warmed up again. Funny how that happens – like a balancing act of Nature.
I totally dig this recipe. It looks so good and so incredibly fresh.
And it’s all the vegetables I can eat all in one place.
I love the vibrant colors of this salad. So healthy and appetizing!
The colours are an important part of a meal. Not only do they look pretty but it means you are getting a wide selection of vitamins and minerals.
Hi Suzanne! I love roasted vegetables, and now all sorts of veggies should be in abundance in the coming months so I’m thrilled. The book sounds like a great source. Cornbread can be really dense so I like to mix cornmeal and fine corn flour to lighten it up. I’m looking forward to seeing your recipe because it sounds really good!
That’s a good tip to add the cornflour. It’s been fun and quite a steep curve to learn about all these new flours and how they behave in baking but I am getting there. Not having gluten does present its own set of issues.
I dont see the recipe for the Zuchinni Cornbread
could you email me the link?
As I said in the post, I haven’ t included the cornbread recipe because it didn’t turn out that well. I have a great bread roll recipe here though: https://www.strandsofmylife.com/grain-free-burger-grain-free-bread-rolls/
How many servings is this?