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Roasted Veggie Salad with Saffron Aioli

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, E
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Assortment of vegetable for roasting potatoes , pumpkin , capsicum, corn etc

  2. Rosemary

  3. 2 heads garlic seperated with skins left on

  4. Sea salt

  5. Cracked pepper

  6. Olive oil

  7. 1 teaspoon saffron threads

  8. cup warm spanish sherry

  9. Pinch cayenne pepper

  10. 2 egg yolks

  11. 0.6 cup olive oil

  12. Sea salt & pepper

  13. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Cut all the vegetables and lay them in a baking tray (hard vegetables cut smaller then the softer vegetables so that they all cook at the same rate).

  2. Add the garlic.

  3. Toss with some olive oil, sea salt, pepper and rosemary sprigs.

  4. Bake for 45 minutes at 180C or until vegetables are just tender.

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