Vegan Roast Vegetable & Herb Grain Salad

Roasted aubergine, courgette and peppers with herbs and grains.

Calories: 269, Carbs: 31.1g, Protein: 9.6g, Fat: 10.8g, Sat. Fat: 1.8g, Fiber: 6.6g

Prep Time: 30 minutes Cook time: 10 minutes Yield: 4 servings

400g of cooked mixed grains (mix of white and/or red quiona, brown rice, lentils)
Small handful of shredded flat parsley (5g)
Small handful of shredded mint (5g)
Small handful of shredded coriander (5g)
1/2 aubergine diced (3cm)
2 medium courgettes sliced (2cm)
1 red pepper diced (2cm)
2 medium red onions peeled and cut into quarters
50ml balsamic vinegar
25ml of olive oil
Juice of 1/2 a lemon
Pinch of salt

1. Lightly mix together the aubergine, courgette, pepper, onion, balsamic vinegar and salt.
2. Place onto a roasting tray and roast in a preheated oven at 170°C.
3. Cook for about 15 minutes or until the vegetables are starting to soften.
4. In a suitable sized bowl lightly whisk the olive oil, lemon juice and salt.
5. Add the mixed grains, herbs and combine.
6. Spoon the roasted vegetables into the bowl, along with the juices from the baking tray.
7. Gently mix all the ingredients together.
8. Serve immediately.