Winter Roasted Vegetable Salad
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes
- 1 whole red cabbage
- 3 capsicums/peppers (three colours makes it a bit more visually appealing but whatever colour you like)
- 2 red onions, peeled
- Olive Oil
- Parmesan cheese
- Salt and pepper
- 1/2 cup baby spinach leaves (for something green on the plate)
Step 1 - Preheat oven to 160C/320F and line two trays with parchment. Cut the cabbage in half and remove the core. Then cut each half into four or five wedges. Cut the onions into quarters and place on one tray alongside the cabbage.
Step 2 - Deseed the capsicums and slice into batons and place on the other tray. Drizzle both trays with olive oil and roast for 1 hour and 20 minutes. Grate parmesan cheese on top and season with salt and pepper and serve.