Bottom Of The Fridge No Rules Roast Veggies Salad (Gluten Free and Dairy Free Recipe)
Quick and easy roast veggie salad and balsamic glaze recipe are so damn tasty.
What makes this so epic is the crunch of the roasted seeds and the sweetness of the balsamic glaze that brings it together.
Gluten-free and vegan this is my go-to end-of-the-week recipe where I clean out the bottom of the fridge veggies that need to be used up.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
400 grams Pumpkin, cut into bite-size chunks
1 Tbsp Maple Syrup
1 tsp Cinnamon Powder
Olive Oil, as needed
2 cups Black Quinoa*
A handful of Baby Potatoes, halved
1 Leek, cut into chunks
1 Yellow Zucchini, cut into large chunks
1 Green Zucchini, cut into large chunks
1 Red Capsicum, cut into large chunks
1 Aubergine, cut into large chunks
A handful of Fresh Jalapeno
A handful of Shallots**
A handful of Garlic, smashed
1/2 bunch of Fresh Parsley, roughly chopped
A handful of Cherry Tomatoes (optional)
A handful of Sunflower and Pumpkin Seeds
Salt and Black Pepper, to taste
1 cup #LOVE
*Follow the cooking instructions on the package.
**Leave small and medium shallots whole and cut in half large shallots.

𝗠𝗘𝗧𝗛𝗢𝗗
Preheat your oven to 350F/180C. Line two roasting pans with baking paper.
Add the pumpkin chunks to one roasting pan, drizzle them with maple syrup and olive oil, sprinkle with the cinnamon, and season well. Toss and set aside.
Add all the other veggies to another roasting pan, drizzle with olive oil, season well, and toss.
Bake the pumpkin and veggies for 1-1h 30 mins.
While the veggies are baking, roast the sunflower and pumpkin seeds in a pan.
When the pumpkin and veggies are ready, leave them to cool down.
Transfer to a serving bowl, sprinkle with the roasted seeds, and enjoy.

***

Serves: 4-6
Prep time: 10-15 mins
Baking time: 60-90 mins
Freezer-friendly: No
C, RSF, GF, DF, NF, VEG, V

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