← All recipes

🥗 Warm Roasted Vegetable Salad with Garlic Herb Baguette

460 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• broad beans 400 g
• pepper, red 2 pcs.
• pepper, yellow 2 pcs.
• cherry tomatoes 250 g
• parsley, fresh 40 g
• thyme, fresh 5 g
• onions, red 2 pcs.
• bay leaves, dried 1 pcs.
• olive oil 6 tbsp
• pepper, black ground pinch
• garlic cloves 1 pcs.
• herbs of Provence, dried pinch
• butter 4 tbsp
• baguette 2 pcs.
• yogurt, plain 150 g
• honey 1 tbsp
• balsamic vinegar, light 2 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan.
2. 2. Bring a pot of one liter of salted water to a boil.
3. 3. Thoroughly wash the vegetables and fresh herbs.
4. 4. Trim the ends off the beans.
5. 5. Cut the beans diagonally into pieces about 3 to 4 centimeters long.
6. 6. Cook the beans in the boiling salted water for about 5 minutes.
7. 7. Halve the bell peppers and remove the seeds and the core.
8. 8. Cut the pepper halves into quarters.
9. 9. Halve the tomatoes.
10. 10. Quarter the onions, peel them, and separate the layers.
11. 11. Drain the beans in a colander and let them drip dry well.
12. 12. Line a baking tray with baking paper.
13. 13. Place the beans, peppers, tomatoes, onions, bay leaf, and thyme on the tray.
14. 14. Drizzle the vegetables with 4 tablespoons of olive oil.
15. 15. Season the vegetables generously with salt and pepper.
16. 16. Roast the vegetables in the oven for about 20 minutes.
17. 17. Peel the garlic.
18. 18. Mince the garlic very finely.
19. 19. Mix the garlic in a bowl with Herbs de Provence.
20. 20. Stir 2 tablespoons of olive oil and butter into the garlic mixture.
21. 21. Cut the baguette diagonally at intervals of about 2 centimeters.
22. 22. Do not cut the baguette all the way through.
23. 23. Fill each cut with about half a teaspoon of the herb butter.
24. 24. Brush the remaining herb butter evenly over the baguette with a brush.
25. 25. Place the baguette on a rack with baking paper.
26. 26. Bake the baguette for about 10 to 12 minutes until golden yellow.
27. 27. Chop the parsley coarsely.
28. 28. Add yogurt, honey, balsamic vinegar, salt, and pepper to a bowl.
29. 29. Whisk a sauce from the ingredients.
30. 30. Take the vegetables and the baguette out of the oven.
31. 31. Let them cool down briefly.
32. 32. Remove the herbs from the vegetables.
33. 33. Add the vegetables to the bowl with the sauce.
34. 34. Mix the vegetables with the sauce.
35. 35. Adjust the dressing with salt and pepper if necessary.
36. 36. Plate the roasted vegetable salad.
37. 37. Sprinkle the salad with the chopped parsley.
38. 38. Serve the salad together with the garlic herb baguette.

Nutrition per serving

• kcal: 460
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 54 g