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Gluten Free Roast Vegetable Salad Recipe

by GFA




6 Large Potatoes
1 Red Capsicum
1 Green Capsicum
2 Zucchini
2 Onion
2 Carrots
4 Big Mushrooms
Olive Oil
1 Block of Feta
Salt and pepper
Pesto (optional)

Remove the skin from the pumpkin and chop all of the vegetables into large chunks.

Place the vegetables in 2 roasting dishes and cover with oil.

Season with salt and peper and cook for 1 hour.

Serve in a bowl with chunks of feta and season with pesto.

You can also add chunks of gluten free sausages to this recipe for some protein.

* chickpeas would also go well with this salad.

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Great Gluten Free Meals, Lunch Box Ideas, Food For Babies, Snacks, and Dinner Party Recipes - All made with 4 ingredients or less and made written by 2 Australians.


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