Roast Vegetable Salad

Easy and delicious. Great with steak or other barbecue meats. 

Serves 4-6

2-3 zucchini, cut into chunks

2 capsicums, cut into chunks*

2 tsp dried thyme leaves

2 Tbsp garlic oil

Large handful baby spinach leaves

3 spring onions, green parts only, finely sliced

¼ cup pecans, roughly chopped

¼ cup macadamia nuts, roughly chopped

Red wine vinegar, to dress

Preheat oven to 180C. Place zucchini and capsicum on lined baking trays and toss with thyme leaves, garlic oil, salt and pepper. Roast for 45 minutes, or until soft.

In a large bowl, combine cooked vegetables, spinach, spring onions and a little red wine vinegar. Top with macadamia nuts and pecans.

Great served with steak.

* North American translation: capsicum = peppers