Creado con IA
Roasted Vegetable Salad
40 min 533 kcal por ración Fácil
Ingredientes
4 Raciones
- potato200 g
- pumpkin200 g
- onion100 g
- zucchini100 g
- eggplant100 g
- salad greens100 g
- cheese50 g
- balsamic vinegar2 tbsp
Preparación
- 1
Preheat your oven to 200°C (392°F).
- 2
Peel and chop the potato and pumpkin into bite-sized pieces.
- 3
Slice the onion, zucchini, and eggplant into similar-sized pieces.
- 4
Place all the chopped vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper.
- 5
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- 6
While the vegetables are roasting, prepare the salad greens by washing and drying them thoroughly.
- 7
Once the vegetables are done, let them cool slightly before combining them with the salad greens in a large bowl.
- 8
Crumble the cheese over the salad.
- 9
Drizzle the balsamic vinegar over the salad and toss everything gently to combine.
