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Chunky, bold, and beautiful, this colourful roasted summer vegetable salad with nuts and seeds is a picnic heavy weight. Thick cut vegetables: zucchini, eggplant and red pepper, turn splendidly slippery and silky when roasted, topped with a nuts and seeds crunch, finished with a creamy, dreamy tahini dressing. This salad is big-time nutritious, wholly satisfying and so simple to prepare. This summer season, you’re going to be invited everywhere!
Although they don’t have a name for it in the UK, potlucks are just as popular as in the US, especially in the summer when everyone is making the most of picnic and barbecue weather. Put this roasted vegetable salad on rotation with my dill potato salad and Greek Orzo salad because all three can be
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