Warm roasted vegetable salad

Tamara West

Ingredients

1	Eggplant (Main)
1 small	Cauliflower (Main)
1	Fennel bulb (Main)
1 small	Celeriac
1 bunch	Baby carrot
12	Shallots
1 serving	Olive oil
1 serving	Fresh thyme, sage or rosemary
1 bunch	Asparagus
1	Lemon, zest and juice
1 splash	Balsamic vinegar
1 serving	Chopped fresh coriander, or parsely

Directions

1. Cut eggplant, cauliflower, fennel bulb, celeriac, baby carrots and shallots into even-sized pieces. Place in a large roasting dish and liberally douse in olive oil and freshly ground black pepper.
2. Mix in lots of fresh thyme, sage or rosemary stalks and roast in a 200C oven until completely tender, turning them over occasionally and adding asparagus at the half way mark.
3. Place the veges in a serving dish, mix through the zest and juice of a lemon, a splash of balsamic vinegar, some fresh coriander or parsley and some salt to taste.
4. Serve warm or at room temperature

Check out Warren's other festive delights

• Oyster and giblet stuffing
• Turkey breast with mole sauce
• Ham and cheese croquettes