Roasted Veggies with Coriander & Avocado dressing

**Author - Alee Venkatesh **





MAIN INGREDIENTS
  • Vegetables - yellow squash, Brussels sprouts, sweet potato, capsicum, zucchini
  • salt, pepper to taste
  • 4 tablespoon olive oil
  • 2 tablespoon dried herbs
DRESSING INGREDIENTS
  • 1/2 bunch coriander
  • green chillies to taste
  • 1 each tomato & avocado
  • 4 tablespoon olive oil
  • salt, pepper to taste
ADDITIONAL SERVING INGREDIENTS
  • green leaves (spinach & kale)
  • cucumber & tomato
  • Chinese cabbage
  • cooked chickpeas




METHOD
  •  Cut vegetables, season with oil, salt, pepper, dry herbs.  toss to combine.  Roast in a pre-heated oven at 200 deg. C for 35 minutes (until golden & crispy).
  • On a serving plate, arrange green leaves, cabbage, cucumber, tomato, chickpeas.  Add roasted vegetables, drizzle with coriander & avocado dressing, serve