“Vegan Cooks Bible” by Pat Crocker.
Roasted Vegetable Salad
Serves 4
• Preheat oven to 375°F (190°C)
• Rimmed baking sheet, lightly oiled
2 black plums, cut into eighths
1 red bell pepper, cut into eighths
1 carrot, cut in half lengthwise and then crosswise into eighths
1 onion, cut into eighths
2 cauliflower florets, thinly sliced
Sea salt and freshly ground pepper
4 tablespoons (60 mL) olive oil, divided
2 cups (500 mL) packed seasonal greens
2 tablespoons (25 mL) balsamic vinegar
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
On prepared baking sheet, combine plums, red pepper, carrot, onion and cauliflower. Season to taste with salt and pepper. Toss with 2 tablespoons (25 mL) of the oil and arrange in a single layer. Bake in preheated oven for 30 to 40 minutes or until tender when pierced with the tip of a knife.
In a salad bowl, toss greens with roasted vegetables and pan juices. Add remaining oil, vinegar and chickpeas. Taste and add more salt and pepper, if required.
Tip
You can use 2 cups (500 mL) cooked chickpeas, drained and rinsed, instead of canned.
(cover art courtesy of the Lisa Ekus Group)
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