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Salads
Roasted Vegetable Salad
A light and flavorful salad made with roasted zucchini, bell peppers, and mushrooms, tossed in a lemon-sour cream dressing. A versatile dish for any occasion, from a backyard BBQ to a weeknight dinner.
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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
Slice the zucchini into rounds, cut the bell pepper into strips, and roughly chop the mushrooms.
2
Peel the garlic cloves, drizzle with oil, and sprinkle with spices.
3
Roast the vegetables and garlic in the oven at 400°F (200°C) for 20 minutes.
4
Finely chop the fresh herbs and mash the roasted garlic cloves.
5
Combine the sour cream, mustard, mashed garlic, and herbs.
6
Drizzle the dressing with lemon juice, and season with salt and pepper to taste.
7
Toss the roasted vegetables with the prepared dressing.
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