Recipe: Appetizing Baked /Roasted Vegetables Salad

Baked /Roasted Vegetables Salad. Roasted vegetables are tossed in a vinaigrette made with fresh herbs creating a salad that is both delicious and colorful.. Vegetable Salad Recipes Roasted Vegetable Salad Roasted Vegetable Salad. Cut the squash vertically down the center and use a spoon to scrape out the seeds.

I made the dressing Christmas morning and refrigerated. It was absolutely delicious, and so nice to be able to prepare it ahead. Baked Vegetable Salad is a easy and healthy recipe which we can have as a healthy dinner option. You can have Baked /Roasted Vegetables Salad using 21 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Baked /Roasted Vegetables Salad

1. Prepare 1 of medium sized sliced potato.
2. You need 1 of medium sized sliced carrot.
3. You need 1/2 of sliced zucchini.
4. It's 1/2 of Red capsicum.
5. You need 1/2 of medium sized sliced onion.
6. You need 5 of Cherry tomatoes.
7. It's 6-8 of Egg plants slices.
8. You need As Required of Lettuce.
9. It's 4-5 of garlic cloves.
10. Prepare 1 tbsp of olive oil.
11. Prepare as per taste of Salt.
12. You need 1/2 tsp of crushed black pepper.
13. Prepare As required of Chopped green coriander.
14. You need For of Dressing:.
15. Prepare 1 tsp of mustard sauce.
16. You need 1 tsp of honey.
17. You need 1/2 tsp of vinegar.
18. It's 1 tsp of water.
19. Prepare 1 tsp of olive oil.
20. Prepare 1/2 tsp of oregano.
21. It's 1 1/2 tsp of water.

You can serve it as a side dish along with your meal or can have it on its own as a light dinner. Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner. If you like this recipe, you can also try other salad recipes such as Smoked Tofu and. That makes it perfect to have on hand for meal prep.

Baked /Roasted Vegetables Salad step by step

1. Let’s take a bowl and add all sliced capsicum, carrot, onion, egg plant, zucchini, cherry tomatoes, potatoes and add garlic cloves and just press them a little (don’t peel and chop them), add olive oil, salt, crushed black pepper and mix it all well so that olive oil mix with all sliced vegetables..
2. Now take a baking tray and place a foil on it and then transfer all prepared vegetables in it. Now place the tray in a preheated oven at 180 degree for 18-20 mins. Please make sure you take out only the cherry tomatoes after 5 mins from the oven and let other vegetables roasted for 18-20 mins as mentioned above..
3. While vegetables are being roasted in a oven, let’s prepare the dressing of it. For that, let’s take mustard sauce in a small bowl, add honey, vinegar, olive oil, water, oregano and mix these well and now the dressing is ready..
4. Now take the roasted vegetables out from the oven and first, Peel all the roasted garlic cloves and messed them well in a bowl and then add all the roasted vegetables in it and add the dressing on it, chopped green coriander and mixed them gently. Now place the lettuce on a serving plate and place all the roasted vegetables on top of it along with the cherry tomatoes around the corner just to give it a nice look😍.

Cold roast veggie salad makes such a yummy lunch, even by itself if you want something light. Vegetable Salad Recipes The Best Vegetable Salad The Best Vegetable Salad. Looking for recipes for vegetable salads? Taste of Home has the best vegetable salad recipes from real cooks, featuring reviews, ratings, how-to videos and tips. I didn't have any winter squash, but I added baby carrots & sliced zucchini.