Gluten Free Roast Vegetable Salad

by GFK

6 Large Potatoes
1 Red Capsicum
1 Green Capsicum
2 Zucchini
2 Onion
2 Carrots
4 Big Mushrooms
Olive Oil
1 Block of Feta
Salt and pepper
Pesto (optional)


Remove the skin from the vegetables and cut into large chunks.

Cover in oil and place in a roasting dish on 180 for 1 hour turning every 15 minutes.

Allow to cool and serve hot or cold with chunks of feta and pesto.

Season with salt and pepper.

You can add chorizo or chickpeas to this recipe for a little protein.

It is even better cold the next day for lunch.

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free