Roasted Vegetable Salad with Cucumber

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and peel the potatoes and carrots. Cut the potatoes, carrots, and tomatoes into bite-sized pieces. Peel and slice the onion. Peel and finely chop the garlic cloves.

3. 3

   Place the potatoes, carrots, onion, and garlic on a baking tray. Drizzle with 2 tbsp olive oil, and season with salt and black pepper to taste. Toss to coat evenly.

4. 4

   Roast the vegetables in the preheated oven for 25 minutes. After 25 minutes, add the tomato pieces to the tray, toss gently, and roast for an additional 10-15 minutes until all vegetables are tender and slightly golden.

5. 5

   While the vegetables are roasting, wash and slice the cucumber into thin rounds or half-moons.

6. 6

   Once the roasted vegetables are done, let them cool for a few minutes. Transfer them to a large salad bowl.

7. 7

   Add the sliced cucumber to the bowl with the roasted vegetables. Toss gently to combine.

8. 8

   Taste and adjust seasoning with more salt and black pepper if needed. Serve warm or at room temperature.