a simple roast vegetable salad

Rainy season has arrived in Japan and let me just say, humidity is gross. Also, with it, terrifying scarecrows have emerged. If there isn’t already a horror film based on Japanese scarecrows then the industry is definitely in it’s lows. That rhymed. Did you notice?! Anyhow, I am literally drowning in vegetables so I whipped up this delish roast vege salad to take for lunch tomorrow.

1 carrot
1 sweet potato
1 eggplant
1 capsicum
1/2 red onion
2 tbsp olive oil
spice of choice (i used Japanese 7 spice)

1 tbsp seeded mustard
1 tsp olive oil
1 tsp pure maple syrup
1 tsp water

Wash and chop veggies into small pieces.

Drizzle with olive oil and spice(s) before baking for 20-30 minutes at 220oC

In a small bowl, whisk together dressing ingredients until well combined then mix through roasted veggies.

Enjoy hot or cold.

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