← All recipes

🥗 Roasted Vegetable Salad with Pesto

515 kcal · 30 min · 4 servings

Roasted Vegetable Salad with Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Slice the potatoes.
  4. 4. Cut off the greens from the carrots and set them aside.
  5. 5. Wash the carrots.
  6. 6. Cut the carrots lengthwise into halves or quarters, depending on their size.
  7. 7. Clean the mushrooms with a kitchen towel.
  8. 8. Halve the mushrooms.
  9. 9. Halve the onion.
  10. 10. Peel the onion.
  11. 11. Cut the onion into coarse wedges.
  12. 12. Place all the vegetables on a baking sheet.
  13. 13. Add two tablespoons of olive oil.
  14. 14. Season with salt and pepper.
  15. 15. Mix everything well together.
  16. 16. Spread the vegetables evenly on the baking sheet.
  17. 17. Roast the vegetables in the oven for about 25 to 30 minutes.
  18. 18. Wash the parsley.
  19. 19. Shake the parsley dry.
  20. 20. Remove the coarse stems from the parsley.
  21. 21. Roughly chop the parsley.
  22. 22. Take about 30 grams of the reserved carrot greens.
  23. 23. Roughly chop the carrot greens.
  24. 24. Place the chopped parsley and carrot greens into a tall container.
  25. 25. Add cream cheese.
  26. 26. Add five tablespoons of olive oil.
  27. 27. Add two tablespoons of vinegar.
  28. 28. Blend the mixture until smooth.
  29. 29. Season the pesto sauce with salt and pepper to taste.
  30. 30. Wash the cucumber.
  31. 31. Dice the cucumber coarsely.
  32. 32. Take the vegetables out of the oven.
  33. 33. Place the roasted vegetables in a bowl.
  34. 34. Add the pesto sauce.
  35. 35. Add the diced cucumber.
  36. 36. Mix everything well together.
  37. 37. Crumble the feta cheese over the salad with your hands.
  38. 38. Serve the roasted vegetable salad.

Nutrition per serving