Lemon Baked Vegetables Salad

Lemon Baked Vegetables Salad

Prep time: 

Cook time: 

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Serves: 8 People

  • Choose a range of root vegetables based on what is in season. The following is a guide and a different combination can be used.
  • 2 scrubbed kumara
  • ¼ medium size pumpkin
  • 2 large scrubbed potatoes
  • 6-8 yams
  • 1 parsnip
  • 1 large red onion cut into 10 - 12 wedges
  • 1 lemon cut into 8 wedges
  • 2 tbsp olive oil
  • ½ tsp paprika
  • Sea salt and pepper to taste
  1. Roughly chop the vegetables into chunks and place in a large roasting dish along with the onion and lemon.
  2. Drizzle the oil over the mix, sprinkle the paprika over as well. Season with the salt and pepper to taste. Turn all of the contents over and over in the dish until coated in the oil and seasoning.
  3. Cover with a lid and place into a 180 degree C oven. When the vegetables are soft, remove the lid and let brown a little.
This is a wonderful recipe that can be used the following day in the following ways: Chop leftovers up and add to an omelette.
Mash, add egg and make into patties which can be pan fried over a low heat in a little coconut or olive oil.
Eat cold with other salad choices.
Heat up in a pan with a small tin of salmon or shredded chicken.
Put into a wrap along with greens, some hummus or avocado, and cottage cheese, eggs, salmon or chicken.
Freeze leftovers and add to other meals.
Add chopped leftovers into a chicken or fish soup