200g Baby Zucchini cut into wedges
200g Baby Carrots
200g Baby Corn
100g Mangetout - Blanched.
6 tbsp olive oil
1/2 x gluten free Ciabata - Cut into strips
1 tbsp red wine vinegar
Small bag herb leaf salad
How to make roasted baby vegetable salad
1. Preheat the oven to220°C/fan200°C/gas 7. Put the zucchini, carrots and baby corn into a roasting tin. Drizzle with 2 tablespoons olive oil, season and toss together. Roast for 20 minutes, turning halfway, until just tender.
2. Add the Gluten free bread to the vegetables and toss together. Roast for a further 8-10 minutes, until the vegetables are lightly charred and the croutons crisp.
3. Meanwhile, whisk the remaining oil, the vinegar and some seasoning. Tip the salad into a large bowl, along with the reserved mangetout. Add the roasted vegetables and croutons, drizzle with the dressing and gently toss together. Divide between bowls to serve.