Starters & Light meals

Roasted vegetables in sherry vinegar dressing

20 minutes
20 minutes

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

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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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