01 02 03 Twinkling Tina Cooks: ROASTED VEGETABLE SALAD 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

ROASTED VEGETABLE SALAD

34

Vegetables tend to get boring for me. But I thought of roasting them and making a salad out of it! Roasted Vegetable Salad sounds interesting, isn't it?

I have been making loads of salads this entire month as a part of my Healthy Eating theme for the A to Z Challenge. So a roasted vegetable salad fits perfectly into it.




It’s a pretty filling salad and I enjoyed it as my healthy lunch.

HEALTH BENEFIT

It has the goodness of all the fresh vegetables

I am using extra virgin olive oil and no butter

I am using fresh garlic chives from my balcony – every bit in the salad is fresh and healthy!



ROASTED VEGETABLE SALAD

Prep Time
Cook Time
Total Time
 10 min
25 min
35 min

Recipe Type: Salad/Mains
Serves: 2
Recipe By: Tina Basu

INGREDIENTS

  1. Potato – 1 diced
  2. Sweet Potato  – ½ diced
  3. Leek – 1 chopped (only the white tender part)
  4. Carrot – 1 chopped length wise
  5. Beet Root – ½ chopped length wise
  6. Cauliflower florets – few
  7. Egg Plant – ½ peeled and chopped
  8. Red Onion – 1 diced
  9. Button Mushroom - 3 sliced
  10. Garlic – 1 whole
  11. Garlic Chives – 1 chopped
  12. Olive oil – 2 tablespoons
  13. Lime Juice – 2 teaspoon
  14. Salt & Pepper – to taste
  15. Dried Oregano – 1 teaspoon
  16. Dried Rosemary – 1 teaspoon
  17. Iceberg Lettuce – ½ cup chopped
  18. Feta Cheese / Paneer (cottage cheese) – ¼ cup crumbled
  19. Tabasco Sauce – few drops 


INSTRUCTIONS

  • Preheat oven to 200°Celsius or 450° Fahrenheit
  • Put vegetables in a mixing bowl and add seasoning and olive oil
  • Mix well so that vegetables are coated well in oil and seasoning
  • Put vegetables in a tray in a single layer and roast for 20 minutes, tossing them once in between
  • Let it sit for some time to cool down
  • Squeeze the now roasted garlic to bring out the amazing flavours
  • Place the vegetables in a bowl with chopped lettuce
  • In a small bowl add lime juice, olive oil, seasoning, herbs and mix
  • Drizzle the dressing over the salad
  • Crumble some feta cheese or cottage cheese (paneer) and serve warm


TIPS

You could add vegetables of your choice. Anything from Asparagus to Zucchini is ok!  




***
This post is written for the A to Z Challenge 2016 for Day 18 Letter R. Visit A to ZBlogChatter to read other beautiful bloggers!

Labels: , , , ,

35 36 37 38