Does anyone else feel that they eat less during the summer? It’s too hot for anything carbohydrate heavy so we end up eating fruit and salads, copious amounts of ice lollies and drinking more water. However, we do need to make sure that we still get all the nutrients our bodies need especially in the warmer seasons.
The heat completely puts me off cooking so I usually find myself grabbing bags of salad off the supermarket shelves and stocking up the fridge with tomatoes, cucumber and anything else to keep us cool and our bellies full. Of course, this is all great as it means we are getting our 5 a day every day but it can get a bit boring and mundane. The same old leaves with that one salad dressing that’s been in the fridge for God knows how long.
But, ensuring we have more veg in our lives doesn’t need to be boring or flavourless. I’m going to show you how to jazz up the vegetables in your life with a salad recipe which is quick, easy, requires minimum effort so no need to be stuck in a stuffy kitchen, when its 30 degrees outside. You can also use any veg you fancy which makes the salad colourful and boosts your intake of vitamins, minerals and fibre.
Ingredients (Serves 4)
- 2 large courgettes, sliced
- 1 bell pepper (any colour), cut into rough squares
- 1 red onion, cut roughly into large pieces
- large handful of cherry tomatoes, cut in half
- 6 Portobello mushrooms, cut into quarters
- Olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- sea salt and black pepper
- 1 ½ tablespoons balsamic vinegar
- Preheat the oven to 180 degrees/Gas mark 5.
- Put all the courgettes, pepper, onion and tomatoes onto a large baking tray and the mushrooms onto a smaller one. Pour approximately 2 tablespoons of olive oil onto the colourful veg and a tablespoon of oil onto the mushrooms.
- Add paprika, garlic powder and a good amount of salt and pepper to the mushrooms and the other veg. Ensure all the veg is well coated in oil and the seasonings. If they are not well coated add a little more oil.
- Put the vegetables in the oven for 35 mins. Make sure that you turn them over halfway through cooking. The mushrooms only need about 15 mins of cooking time so take them out when you go to turn the rest of the veg over and leave them to one side to cool.
- Once the veg is cooked and is ever so slightly charred take them out and leave them on the tray to cool for around 40 mins.
- Once the veg and mushrooms are cool, transfer them into a bowl and stir through the balsamic vinegar.
- The roasted vegetable salad can be eaten straight away or cover and put in the fridge to eat later.
This dish can be eaten on its own or can be paired with a steamed piece of fish, chicken, steak, stuffed peppers or a slice of quiche, it’s up to you.
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Mrs Be is a mother of two and an educator who has a passion for anything creative. As well as having a keen interest in the arts she loves to cook and experiment to create new recipes. Mrs Be loves to read and has a new found love for exploring new places.