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Before you jump to Roasted/Baked Veggies Salad recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Consuming Superfoods?.
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We hope you got insight from reading it, now let’s go back to roasted/baked veggies salad recipe. You can have roasted/baked veggies salad using 25 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Roasted/Baked Veggies Salad:
- Prepare 1/2 Bell Peppers: Each (All 3- if possible)- Cut into Cubes
- You need 1 Carrot: Cut into Cubes
- Use 1 Onion: Roughly Sliced
- Provide 1 Potato (or Baby Potatoes- A few cut into 2 halves)
- Prepare 4-5 Cherry tomatoes- Cut into 2 halves (Garnish)
- Take To Taste Salt
- Prepare 1/2 Eggplant: Cut into cubes
- Take 1/4 Cup Purple Cabbage (Shredded)
- Use 1/2 Zucchini (Green & Yellow)
- Provide Garnish:
- Prepare as needed Romaine Lettuce
- Provide 3-4 Pods Garlic
- Take 1/2 Cup Olive Oil (EVOO): Both for the Roasting & the Dressings)
- You need as required Black Peppercorns (Freshly Cracked)
- Use 1/2 Cauliflower Florets (small-medium sized)- Optional: (You can use any other veggies of your own choice substituting than what I’ve used herein)
- Prepare 2 tbsps Fresh Parsley/Dill- Any one
- You need For the Dressing:
- Take 1 tbsp Honey
- Use 1 tbsp Apple Cedar Vinegar (Preferably- Mother)
- Get 1 tbsp Dijon Mustard Sauce
- You need To Taste Salt
- You need 1.5 tbsps EVOO & Water (Both mixed together)
- You need 1 tsp Oregano
- Use 1 tsp Red Chilli Flakes
- Get 1-2 tbsp Basil
Instructions to make Roasted/Baked Veggies Salad:
- For the Dressing: Take small jar- Add in all the aforementioned ingredients for the same & shake it well- It get quickly well combined very easily & quickly- And, it’s ready now…set aside
- Take a large mixing bowl: Add in all the cut veggies- one by one…
- Goes in the salt, pepper, oregano, parsley & basil & EVOO & give it a nice toss…
- In a baking tray/pan: With or Without the lining- place the coated veggies evenly & spread well
- Bake it now, in a preheated oven at 180C for about 20-25 mins time- In between just once take it out & with a silicon spatula, once turn the half roasted veggies & again, put inside to complete the baking cycle (this way the veggies are well roasted evenly, from all the sides)
- Now, once the baking part is done- smash the roasted garlic & take its fleshy smashed part to infuse the same with the other roasted veggies
- Now, add in the Cherry Tomatoes- Add in the prepared Salad Dressing with the parsley & toss the entire thing altogether to get well combined
- Serve the salad platter- Garnished with some more dill or parsley, black peppers, oregano & basil…
- Our super healthy, delicious & delectable roasted veggies salad is ready to be grabbed in no time now
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