While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
Once cooked, drain and set aside
While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
Once cooked remove from the oven and coat with the balsamic vinegar
Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
250 g
pickling onions, peeled and halved
1
eggplant
200 g
mushrooms
2 tbsp
olive oil
2 tbsp
balsamic vinegar
1/2 cup
whole wheat grains
3 cups
lettuce
1/4 cup
almonds, roughly chopped
2 tbsp
lemon juice
1 tbsp
extra virgin olive oil
Per serve
Energy
1252kJ
Total Fat
18.3g
Saturated Fat
2.6g
Total Carbohydrate
25.4g
Sugars
7.2g
Dietary Fibre
6.1g
Sodium
12mg
Method
Heat oven to 200C
While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
Once cooked, drain and set aside
While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
Once cooked remove from the oven and coat with the balsamic vinegar
Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
Method
Heat oven to 200C
While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
Once cooked, drain and set aside
While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown. If they are roasting too fast place some tin foil over the top of the onions
Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
Once cooked remove from the oven and coat with the balsamic vinegar
Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve
