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Salads
Roasted Vegetable Salad
A warm salad of fragrant roasted vegetables with aromatic herbs and a light yogurt dressing infused with mustard and soy sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Chop the zucchini and bell pepper into bite-sized pieces.
2
Roast the vegetables in the oven until tender and golden brown.
3
Whisk together the dressing: combine the plain yogurt, whole-grain mustard, soy sauce, and minced garlic.
4
Arrange the roasted vegetables on a plate, top with fresh herbs, and season with salt, pepper, and paprika to taste.
5
Drizzle the prepared dressing over the salad.
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