Autumn Roast Vegetable & Cheese Salad (Low Calorie)

Serves	4
Prep time	15 minutes
Cook time	35 minutes
Total time	50 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party, Formal Party, Thanksgiving
Region	Moroccan
By author	Karen S Burns-Booth

A simple and filling cool weather salad that is packed full of textures and flavours. Perfect as a vegetable accompaniment for grilled meats and pasta and also makes a wonderful lunch box meal. Only 112 calories per serving, the recipe makes 4 servings. Without the cheese, calories are 92 calories per serving.

Ingredients

2 small aubergines, trimmed and cut into small pieces
2 courgettes, trimmed and cut into small slices
1 red pepper, deseeded and cut into even sized lengths
1 yellow pepper, deseeded and cut into even sized lengths
4 small onions, peeled and cut into quarters
4 tomatoes, cut into quarters
4 cloves garlic
6 to 8 sprays of low fat spray oil (I use Fry-light olive oil)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper to taste
32g soft fresh goat's cheese (I use the discs, which are 16 each)
salad leaves, assorted
mint leaves, chopped to garnish

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas 6.
Step 2	Spray the low-fat spray into a large roasting tin and arrange the prepared vegetables in there, in one layer. Sprinkle the spices, salt and pepper over and then turn the vegetables around in the seasoning. Add 2 to 3 tablespoon water and roast for 25 to 35 minutes, or until charred and soft.
Step 3	Allow the vegetables to cool slightly and then spoon over some fresh salad leaves, before crumbling the cheese over the top.
Step 4	Garnish with fresh mint leaves.