Editor's Rating

This is a salad dish that is very easy to prepare. This can be made days ahead and just reheat anytime.

Skill Level
"Delish" Level

When I was in Sydney, I had very little time to prepare my own meals. The oven was my best friend, as I usually just toss anything in. I would buy fish fingers and just let them bake in the oven for a couple of minutes. Or if I’m feeling a bit fancy, I would make a salad out of roasted vegetables. What I like about this recipe is that it doesn’t spoil easily. I just portion them in microwaveable take-away boxes and have them for lunch or dinner at school or sometimes even at work.

Preparation Time: 17 minutes

Serves: 3-4

Cooking Time: 20-30 minutes


  • 1 medium zucchini (cut in wedges)
  • 2 medium sweet potatoes (cut in thin quarters)
  • 1 carrot (cut in wedges)
  • 10 pcs. marble potatoes (cut in halves)
  • 1 large capsicum (aka bell pepper, sliced in strips)
  • rosemary (fresh or dried)
  • thyme (fresh or dried)
  • 1 medium romaine lettuce
  • 2oo g Goat’s Cheese (or any soft cheese like Feta or White Cheese)
  • 1/4 cup olive oil
  • 2 tbsp. balsamic vinegar
  • salt and pepper to taste


  1. While cutting the vegetables, preheat oven at 200*Cย  for about 15 minutes.
  2. To make the vinaigrette dressing, in a clean bowl, mix together olive oil, balsamic vinegar, salt, and pepper.
  3. Place cut vegetables (except for the lettuce) in a baking pan and sprinkle with rosemary and thyme.
  4. Drizzle a bit of olive oil and place pans in preheated oven.
  5. Roast the vegetables for about 20-30 minutes or until the vegetables are cooked through. Try to stir the vegetables from time to time making sure it doesn’t burn on one side.
  6. When the roasted vegetables are cooked, cool down for about 10 minutes.
  7. Toss the roasted vegetables with lettuce and vinaigrette dressing.
  8. Transfer on a clean plate or bowl and top with Goat’s Cheese or any cheese of your preference.
  9. Enjoy!~