Warm roast vegetable salad

Simple and delicious, this easy salad is endometriosis and SIBO diet friendly.

It’s proven such a winner for me I make it at least once a week. It’s great as a main meal or as a side dish. As always, try and use organic products, especially if you’re using shaved parmesan cheese, you can omit the cheese though and it’s just as delicious.


You’ll need (serves approximately 2 people):

  • Some shaved quality parmesan cheese (optional)
  • 1 small eggplant (aubergine)
  • 1 small zucchini
  • 20 green beans
  • 1 medium carrot
  • 1 small red capsicum
  • 1/4 butternut pumpkin
  • 2 large handfuls of mixed lettuce
  • 1/4 cup of garlic infused olive oil (plus 2 tablespoons extra)
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of organic, pastured butter
  • 1/2 a lemon juiced
  • Sea salt and cracked pepper to taste


Cut the eggplant in half then sprinkle sea salt and allow to rest for at least 30 minutes. Pre-heat the oven to 170 degrees.

Cut the eggplant in half again, wipe off the salt and drizzle with garlic infused olive oil. Place on a baking tray.

Chop the pumpkin, carrot and capsicum into large bite size pieces and drizzle with olive oil and sea salt, toss the vegetables through and place on a baking tray. Place the eggplant, pumpkin and carrot into the oven and roast for about 40 minutes – turn once during cooking and check on the vegetables after about 30 minutes, as depending on your oven they may require less time. Add the capsicum to the oven about 10 minutes before the other vegetables are due to come out as they require less time.

Heat a frypan or griddle with the butter on medium to low heat, then fry the zucchini on each side for a couple of minutes, add the beans and allow them to cook lightly for about 2 minutes.

Allow the cooked vegetables to cool slightly. In a large bowl add the remaining ingredients and toss gently, top with shaved parmesan cheese if using. Enjoy warm.

Yours in health – Meredith x


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