Roasted Vegetable Salad

This amazing Roast vegetable Salad that goes perfectly with our Spinach & Ricotta Cannelloni.

Serves: 2

You will need:

• 1 red capsicum, seeds removed and chopped into slices
• 1 eggplant, chopped into cubes
• 1 red onion, chopped into wedges
• 1 punnet cherry tomatoes, cut into halves
• Garlic powder
• Extra virgin olive oil spray
• ½ cup fresh basil leaves
• Splash balsamic vinegar
• Pepper, to taste

Method

1. Pre-heat oven to 200°C (180°C fan forced).
2. Place capsicum, eggplant, onion and tomatoes on a lined baking tray. Lightly coat with spray oil and sprinkle with garlic powder. Cook in oven for 20 – 30 minutes.
3. Serve roasted vegetables with fresh basil, a drizzle of balsamic vinegar and pepper. Serve with Jenny Craig’s Spinach & Ricotta Cannelloni!

Jenny Craig Client Information

Grocery count (per serve): Free Food recipe

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.