Learn how to make Roasted Vegetable Salad, an easy to make quick to assemble and equally healthy recipe by Ruchi Bharani.
Salad can't get much easier and tastier than this one. Watch and learn how to make this simple, easy and healthy salad recipe only on Rajshri Food and do let us know your feedback through your comments.
Ingredients:
Red Bell peppers Carrots Onions Eggplant Baby Potatoes Zucchini Garlic Olive Oil Salt Pepper Cherry Tomatoes Parsley
For Dressing
Mustard Sauce Honey Vinegar Olive Oil Water Oregano
Method:
In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic. Add olive oil, salt, pepper to the vegetables and give it a toss. Cover the baking tray with an aluminum foil and place the vegetables. In a pre heated oven, bake them at 180° for 15 to 20 minutes. Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes. Add the dressing along with parsley and toss them together. Healthy and delicious roasted vegetable salad is ready!
For Dressing
In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready. From: Rajshri Food
It's been long since I've made a Salad recipe in Ruchi's Kitchen.
So when the salad craving struck me,
I decided to add a twist.
So here it comes, my recipe of Roasted Vegetable Salad.
In a bowl, I'm going to mix Roughly chopped Vegetables.
I have some Red Bell Peppers.
Some Carrots.
Onions.
I have some Eggplant.
Make sure all the slices are nice and thick.
Some Baby Potatoes that I've cut into half.
Zucchini.
I have a few cloves of Garlic.
Just bash them a little.
Mix them with the Vegetables.
Drizzle some Olive Oil.
Salt.
Pepper.
Toss all the Vegetables in Olive Oil properly.
Make sure it's nicely coated with Olive Oil.
Time to line them in a baking dish.
I've covered it with Aluminium Foil.
These are ready to go on a preheated Oven at 180 degrees for 15-20 mins.
So till the Vegetables are nice and tender.
So let's place them in the Oven.
The Vegetables are getting roasted in the Oven.
So I'll quickly make the dressing.
For that I have some Mustard Sauce.
Add a little bit of Honey.
A dash of Vinegar.
Olive Oil.
A tbsp and a half of Water.
But I've already dripped Oregano.
Alternately, you can chop up some fresh herbs like Rosemary, Thyme.
And add it with the Vegetables and let them roast.
Just stir all these ingredients once.
And now, time to shake it.
Give this a nice shake.
And this dressing is ready.
The Vegetables are nicely grilled.
What I'm going to do is I'm going to squeeze out...
...all the soft flesh from the Garlic.
Smash it a little bit.
And now add all these Roasted Vegetables into the bowl.
If you don't want to use all these different kind of Vegetables...
...you can only use the root Vegetables like Parsnip, Potatoes, Carrots, Sweet Potatoes.
Just for some freshness, I've chopped a few Cherry Tomatoes.
And I'm just going to add it at the dressing.
Add some finely chopped fresh Parsley.
And toss this together.
And your Roasted Vegetable Salad is ready.
In my home, I make this salad as a side dish with a variety of main course dishes.
But on the days that you're feeling lazy, trust me, make this salad as a hearty meal...
...and it's equally delectable.
Bye-bye.
