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Salads
Warm Roasted Vegetable Salad
Juicy roasted vegetables with aromatic garlic and a delicate dressing make a wonderful choice for a light lunch or 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
Chop the zucchini, bell peppers, mushrooms, and garlic, arrange them on a baking sheet, season with salt, pepper, and Italian herbs, drizzle with vegetable oil, and roast at 340 °F (170 °C) for about 30 minutes until tender.
2
Let the roasted vegetables cool slightly.
3
For the dressing, whisk together Greek yogurt or sour cream with finely chopped dill, then add Dijon mustard and soy sauce to taste.
4
Combine the dressing with the vegetables and toss gently.
5
Serve the salad with crispy slices of toasted bread.
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