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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!
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
- 4 tbsp Woolf's Kitchen Thai Chilli Paste (or swap our Lemongrass & Ginger Spice Paste)
- 2 tbsp rice vinegar (or apple cider/white wine/red wine vinegar)
- 2 tsp honey
- 2.5 tbsp neutral oil
Instructions
- Preheat the oven to 220C/200fan/gas mark 7
- 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.
- Roast for 30-40 mins until softened and starting to char, turning halfway.
- Meanwhile combine all the ingredients for the dressing.
- To serve, place the veg on a platter and drizzle over the dressing. Crumble the feta and scatter with coriander leaves.
- Delicious hot or warm (if serving warm, add the feta and the coriander just before eating)