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🥗 Roasted Vegetable Salad

205 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
  2. 2. Wash all the vegetables under running water.
  3. 3. Cut the potatoes into wedges.
  4. 4. Quarter the carrots lengthwise and then halve them crosswise.
  5. 5. Halve the bell peppers, remove the core and seeds.
  6. 6. Cut the bell peppers into coarse pieces.
  7. 7. Halve the onion and peel it.
  8. 8. Dice the onion coarsely.
  9. 9. Halve the zucchini and cut off the ends.
  10. 10. Slice the zucchini into rounds.
  11. 11. Wash the thyme and shake it dry.
  12. 12. Place all prepared vegetable pieces and the thyme on a baking sheet.
  13. 13. Add 2 tablespoons of olive oil.
  14. 14. Season everything with salt, pepper, and honey.
  15. 15. Roast the vegetables in the oven for about 25 minutes.
  16. 16. Wash the parsley and shake it dry.
  17. 17. Pluck the parsley leaves from the stems.
  18. 18. Keep the stems for the pesto.
  19. 19. Chop the parsley leaves coarsely.
  20. 20. Peel the garlic.
  21. 21. Chop the garlic coarsely.
  22. 22. Halve the lemon.
  23. 23. Squeeze the juice from the lemon.
  24. 24. Place the parsley stems in a tall container.
  25. 25. Add half of the chopped parsley.
  26. 26. Add the chopped garlic.
  27. 27. Add the tomato paste.
  28. 28. Add 3 tablespoons of olive oil.
  29. 29. Blend the mixture until smooth.
  30. 30. Season the puree with salt and pepper.
  31. 31. Season the puree with the lemon juice.
  32. 32. Take the roasted vegetables out of the oven.
  33. 33. Place the vegetables in a bowl.
  34. 34. Mix the vegetables with the remaining parsley.
  35. 35. Mix the vegetables with the parsley pesto.
  36. 36. Taste the salad and adjust seasoning if needed.
  37. 37. Serve the roasted vegetable salad on plates.

Nutrition per serving