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Roasted vegetables in sherry vinegar dressing

20 minutes

Roasted vegetables in sherry vinegar dressing

By TASTE

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g mixed vegetables
1 garlic, crushed
1/2 tablespoons sherry vinegar
4 tablespoons olive oil
Salt and milled black pepper

Method

Roast vegetables at 200°C for about 30 minutes.
Mix together garlic, vinegar, lemon and olive oil. Season to taste. Pour over warm roasted vegetables.
Toss and serve hot or at room temperature.

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Beetroot and goat’s milk feta salad

Sweet melon salad

Seared chicken paella

Cold yellow pepper soup

Crisp sweet pepper salad with salty feta dressing

Corn stir fry with prawn skewers

Green bean and mushroom stir fry

Sweet and sour ostrich stir fry

Litchi, spinach and coconut stir fry

Citrus duck with basmati stir fry

Home-made tomato sauce

Roasted vegetables in sherry vinegar dressing

Roasted vegetables in sherry vinegar dressing

Ingredients

Method