Select Page

Ingredients 2 large Courgettes, cut into 3cm-chunks 2 Red peppers, cut into 3cm-chunks 1 Aubergine, cut into 3cm-chunks 1 Red onion, thickly sliced 3 tbsp Olive oil Salt Black pepper 1 pot or 2 tbsp Sacla’ Free From Basil Pesto 50g Wild rocket leaves Method Preheat oven to 180°C/350°F/Gas mark 4 Toss all the vegetables…

The post Mediterranean Vegetable Salad appeared first on Vegan Life Magazine.

Continue reading…

Trending stories from over 100 sources, YouTube and Twitter
Our archive contains 18,359 news items. 139 articles added this week.