← All recipes

🥗 Warm Roasted Vegetable Salad

261 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 1 red bell pepper
• 1 yellow bell pepper
• 450 g waxy potatoes
• 2 onions
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 300 g cherry tomatoes (with vine)
• 2 sprigs basil
• 4 sprigs thyme
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Wash the vegetables under running water and remove any inedible parts.
2. 2. Cut the fennel into quarters and remove the hard bottom core.
3. 3. Slice the fennel quarters into thin wedges.
4. 4. Cut the bell peppers in half lengthwise.
5. 5. Remove the seeds and white inner membranes from the peppers.
6. 6. Cut the pepper flesh into wide strips.
7. 7. Peel the potatoes completely.
8. 8. Cut the potatoes into wedges as well.
9. 9. Peel the onions.
10. 10. Cut the onions into wedges.
11. 11. Preheat the oven to 200 degrees Celsius with top and bottom heat.
12. 12. Place the prepared vegetables (except the tomatoes) into a bowl.
13. 13. Add 3 tablespoons of oil.
14. 14. Season the vegetables with salt and pepper.
15. 15. Mix everything well so that the vegetables are evenly coated.
16. 16. Spread the vegetables out on a baking sheet.
17. 17. Place the tray into the preheated oven.
18. 18. Roast the vegetables for about 25 minutes.
19. 19. Turn the vegetables occasionally to ensure even cooking.
20. 20. Add the tomatoes to the vegetables.
21. 21. Roast everything for another 10 minutes in the oven.
22. 22. Rinse the herbs briefly under cold water.
23. 23. Shake the herbs dry.
24. 24. Pluck the small leaves off the stems.
25. 25. Take the vegetables out of the oven.
26. 26. Let the vegetables cool down briefly.
27. 27. Add the prepared herbs to the vegetables.
28. 28. Add the vinegar.
29. 29. Add the remaining oil.
30. 30. Mix everything well together.
31. 31. Taste the vegetables and adjust the seasoning with salt and pepper if needed.
32. 32. Serve the salad in individual bowls.

Nutrition per serving

• kcal: 261
• Protein: 6 g · Fett/Fat: 13 g · Carbs: 29 g