Roasted vegetable salad with Thai chilli dressing
★★★★★ Rating

Roasted vegetable salad with Thai chilli dressing

Roasted vegetable salad with a spicy kick 🌶️ Aubergine, peppers, and courgettes roasted to perfection, drizzled with a tangy Thai chilli paste dressing, crumbled feta, and fresh coriander. A delicious side or light meal, served hot or warm!
Dominique Woolf Dominique Woolf
FEEDS:
6-8
TAKES:
40

INGREDIENTS

  • 1 aubergine, cut in half widthways, then cut lengthways into 1cm slices
  • 2 red/yellow/orange peppers, cut into approx 4 pieces lengthways
  • 2 courgettes, cut in half widthways, then cut into thick slices lengthways
  •  Neutral oil
  •  Sea salt flakes
  •  50-100g feta, according to taste
  •  Coriander leaves
For the dressing

SHOP THE RECIPE

LEMONGRASS + GINGER SPICE PASTE
LEMONGRASS + GINGER SPICE PASTE
£4.99
TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£4.99

DIRECTIONS

  1. Preheat the oven to 220C/200fan/gas mark 7
  2. Place the vegetables in a large oven tray, drizzle over some oil and combine. Sprinkle with sea salt. They should fit in one layer, so you may need two trays.
  3. Roast for 30-40 mins until softened and starting to char, turning halfway.
  4. Meanwhile combine all the ingredients for the dressing.
  5. To serve, place the veg on a platter and drizzle over the dressing. Crumble the feta and scatter with coriander leaves.
  6. Delicious hot or warm (if serving warm, add the feta and the coriander just before eating)
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