Roasted Vegetable Salad with garlic aioli drizzle

Roasted Vegetable Salad

Whilst this roasted vegetable salad is time consuming to make, it is well worth the effort. You need to roast off all the vegetables on separate trays to get your timings right! This is one of the most popular salads I have ever made and I have been making it for years. Use your favourite seasonal vegetables and make it all year around.

This salad evolves, depending on the seasons and how many it is to serve, and whether it is the main course or a side dish. I have been making versions of this for as long as I can remember, and usually around the summer holidays when people call upon you to bring a platter to a barbecue. While it can be time-consuming to make if you do all the layers, you can adjust this. If you are able to plan ahead, then bits and pieces can be done the day before, which will mean assembly is a breeze! I have not included quantities for the ingredients, as I hope this recipe will be an inspiration for you creating your own seasonal version.
Course Salad
Author V B

Ingredients

  • garlic bulbs
  • shallots
  • kumara thickly sliced
  • olive oil
  • sea salt
  • beetroots
  • thyme leaves
  • baby vegetables of choice — carrots, leeks, parsnips
  • cherry tomatoes
  • courgettes thickly sliced on the diagonal
  • eggplants
  • thickly sliced red and yellow capsicum
  • Roasted Garlic Mayonnaise to drizzle
  • goat’s cheese (optional)
  • cracked black pepper

Instructions

  1. Preheat the oven to 200oC.
  2. Wrap your garlic and shallots individually into parcels of foil. Place onto a baking tray.
  3. Brush the kumara with olive oil. Sprinkle with salt and place on the baking tray. This tray can go into the oven to start roasting — after 30 minutes, the kumara should be lovely and golden yet tender.
  4. Remove the tray containing the garlic and shallots. Let the foil cool down a little, and then remove the garlic and shallots. Carefully peel away the papery skins to reveal the lovely roasted flesh.
  5. In the meantime, you can peel and thickly slice the beetroots and place them in a bowl. Toss with olive oil, some fresh thyme and sea salt. Tip onto a separate baking tray and roast these for 25 minutes until tender.
  6. Pile the baby vegetables and the cherry tomatoes into a bowl, and again toss with olive oil and season with salt. Tip onto a third baking tray, and roast for 20 minutes, until tender and glossy.
  7. Heat a barbecue plate, a teppanyaki plate or a grill pan, and brush with olive oil. On a high heat, grill the courgette and eggplant slices. Have a little bowl with oil and a brush close by, to keep brushing the vegetables with oil as they cook. Once golden and tender, set aside on paper towels to remove any excess oil.
  8. Place your capsicums over a naked gas flame to blacken their skins. Once blackened all over, pop the capsicums into a plastic bag and set aside for 10–15 minutes. They will sweat and make it easier for you to remove their skins. Remove, rub off the skin and de-seed. Coarsely chop.
  9. Now create a platter of roasted vegetable layers, incorporating the shallots and garlic in between the layers. If you are using the goat’s cheese, crumble this on as you go. Season with black pepper, to taste.
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