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Warm roasted vegetable salad

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Ingredients for 3 servings:

  • 500 g potatoes
  • 200 g mushrooms
  • 3 bell peppers
  • 2 onions, red
  • 1 zucchini
  • oil
  • salt and pepper
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp grainy mustard
  • 1 tbsp agave syrup
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegan and perfect for using up leftovers

Cut the vegetables into bite-sized pieces and toss in a bowl with a little oil and plenty of salt and pepper. Spread them out on a baking sheet and bake at 200°C for about 40 minutes, until the potatoes are tender. Remove from the oven and let cool slightly. Mix the dressing ingredients well, pour over the still-warm roasted vegetables, let it marinate briefly, and serve while still warm. Tip: This is a basic recipe. In principle, you could use any vegetables you have on hand or whatever is available in season.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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