Roasted Vegetable Salad

healthy recipe
exotic cuisine
Roasted Vegetable Salad
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
  • 500g of new potatoes, thickly sliced
  • 350g of pumpkin, peeled and cut into dice 1 cm
  • 3 thin, sliced eggplant
  • 2 tablespoons of olive oil
  • 250g cherry tomatoes
  • 200g of small mushrooms in halves
  • a few lettuce leaves to serve
  • 200g diced soy cheese
  • 1/2 cup pumpkin pipes
  • 2 tablespoons of Virgin Olive Oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon of masked garlic
  1. Preheat oven to 250oC. Spread the potato on a baking tray, pumpkin and eggplant, duse them with the oil, season and stir. Bake them 10 minutes.
  2. Add the tomatoes and mushrooms and grill all other 10 minutes. Take the tray out of the oven; mix the dressing ingredients in a bowl, put the roasted vegetables and stir everything well.
  3. Decorate the edge of a large dish with lettuce leaves and place in the center some leaves in strips. Spread the roasted vegetables on top and top with the cheese and pumpkin seeds.
  • soy cheese is sold in diet stores; if you prefer, use cheese from another vegetable or a strong-tasting cheese, like blue, camembert or brie.
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