Roasted vegetable salad is perfect for a filling lunch or quick supper. Potato, leek, carrots, cauliflower you can add vegetables of your choice. Ready under 35 mins.
Vegetables tend to get boring for me. Specially if you are having a curry – that’s like the go to recipe of most Indian households. There are tonnes of variations of a vegetable curry, though. But I wanted to enjoy vegetables in a better way. Thought of roasting them, for a change, and making a salad out of it! Roasted Vegetable Salad sounds interesting, isn’t it?
I have been making loads of salads this entire month as a part of my Healthy Eating theme for the A to Z Challenge 2016. So a roasted vegetable salad fits perfectly into it.
![]()
It’s a pretty filling salad and I enjoyed it as my healthy lunch.
HEALTH BENEFIT
- It has the goodness of all the fresh vegetables
- I am using extra virgin olive oil and no butter – healthier!
- I am using fresh garlic chives from my balcony – every bit in the salad is fresh and healthy!
Roasted Vegetable Salad
2016-08-12 12:52:01
Serves 2
A delicious and healthy roasted vegetable salad
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
- Potato – 1 diced
- Sweet Potato – ½ diced
- Leek – 1 chopped (only the white tender part)
- Carrot – 1 chopped length wise
- Beet Root – ½ chopped length wise
- Cauliflower florets – few
- Egg Plant – ½ peeled and chopped
- Red Onion – 1 diced
- Button Mushroom - 3 sliced
- Garlic – 1 whole
- Garlic Chives – 1 chopped
- Olive oil – 2 tablespoons
- Lime Juice – 2 teaspoon
- Salt & Pepper – to taste
- Dried Oregano – 1 teaspoon
- Dried Rosemary – 1 teaspoon
- Iceberg Lettuce – ½ cup chopped
- Feta Cheese / Paneer (cottage cheese) – ¼ cup crumbled
- Tabasco Sauce – few drops
Instructions
- Preheat oven to 200°Celsius or 450° Fahrenheit
- Put vegetables in a mixing bowl and add seasoning and olive oil
- Mix well so that vegetables are coated well in oil and seasoning
- Put vegetables in a tray in a single layer and roast for 20 minutes, tossing them once in between
- Let it sit for some time to cool down
- Squeeze the now roasted garlic to bring out the amazing flavours
- Place the vegetables in a bowl with chopped lettuce
- In a small bowl add lime juice, olive oil, seasoning, herbs and mix
- Drizzle the dressing over the salad
- Crumble some feta cheese or cottage cheese (paneer) and serve warm
Notes
- You could add vegetables of your choice. Anything from Asparagus to Zucchini is ok!
Twinkling Tina Cooks http://twinklingtinacooks.com/
This post is written for the A to Z Challenge 2016 for Day 18 Letter R. Visit A to Z, BlogChatter to read other beautiful bloggers!
This sounds really good and filling Tina! Will try this out soon!
@KalaRavi16 from
Relax-N-Rave
Wow! That looks so yum and of course healthy. Will try to give this a try. Thanks Tina 🙂
this is incredibly healthy and looks so yummy!! You have such a clean diet 🙂
A Whimsical Medley
Twinkle Eyed Traveller
Its easy, healthy and least messy one. Thanks for sharing.