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Salads
Warm Zucchini, Pepper, and Mushroom Salad
A light and fragrant warm salad of roasted vegetables and mushrooms tossed in a delicate yogurt dressing with crunchy croutons.
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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, bell pepper, mushrooms, and garlic, arrange them on a baking sheet, and season with salt, pepper, Italian herbs, and a drizzle of vegetable oil.
2
Bake at 170°C (340°F) without convection for about 30 minutes until the vegetables are tender and fragrant.
3
Toast the bread separately until crunchy.
4
For the dressing, whisk together Greek yogurt or sour cream with dill, Dijon mustard, and soy sauce.
5
Let the vegetables cool slightly, toss with the dressing, and mix in the crunchy bread just before serving.
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