Creado con IA
Roasted Vegetable Salad with Cucumber
35 min 172 kcal por ración Fácil
Ingredientes
4 Raciones
- potato300 g
- carrot200 g
- tomato200 g
- onion150 g
- garlic2 cloves
- cucumber200 g
- olive oil2 tbsp
- saltto taste
- black pepperto taste
Preparación
- 1
Preheat your oven to 200°C (400°F).
- 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
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
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
While the vegetables are roasting, wash and slice the cucumber into thin rounds or half-moons.
- 6
Once the roasted vegetables are done, let them cool for a few minutes. Transfer them to a large salad bowl.
- 7
Add the sliced cucumber to the bowl with the roasted vegetables. Toss gently to combine.
- 8
Taste and adjust seasoning with more salt and black pepper if needed. Serve warm or at room temperature.
