Try this Roast Pumpkin, Tomato And Aubergine Salad recipe, or contribute your own.Suggest a better description
Preheat the oven to 220C/425F/gas7. Arrange the prepared vegetables with the garlic in a roasting tin, then season with salt and pepper. Put the basil leaves into the flesh of the tomatoes, then scatter over a little sugar. Drizzle everything with olive oil, then roast at the top of the oven for 40-45 minutes, until the vegetables are just starting to blacken. (Check after 30 minutes and remove the tomatoes if they are already soft). Allow the vegetables to cool slightly, then cut the pumpkin away from the skin. Leave for 10 minutes, if you intend to serve the salad warm, or until completely cold. Prepare the dressing by blending all the ingredients together and season with salt, pepper and sugar to taste. Peel the garlic, then arrange the vegetables on serving plates. Pour the dressing over and then add a little fresh basil to each helping. Serve immediately with plenty of olive oil bread. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 4|
|Calories from Fat: 249 (76%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 78.3mg||3 %|
|Potassium 763.8mg||20 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 14.7g|
|Protein 3.3g||5 %|
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Calories per serving: 329
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