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
Potato
– 1 diced
Sweet
Potato– ½ diced
Leek
– 1 chopped (only the white tender part)
Carrot
– 1 chopped length wise
Beet
Root – ½ chopped length wise
Cauliflower
florets – few
Egg
Plant – ½ peeled and chopped
Red
Onion – 1 diced
Button Mushroom - 3 sliced
Garlic
– 1 whole
Garlic
Chives – 1 chopped
Olive
oil – 2 tablespoons
Lime
Juice – 2 teaspoon
Salt
& Pepper – to taste
Dried
Oregano – 1 teaspoon
Dried
Rosemary – 1 teaspoon
Iceberg
Lettuce – ½ cup chopped
Feta
Cheese / Paneer (cottage cheese) – ¼ cup crumbled
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!
