Roasted Veggie Salad - Nathalie's Cuisine
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Roasted Veggie Salad1

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by Nathalie
Step by step recipe - 30 Min
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July 21, 2020

Serves 2
Cooks in 30 Minutes
Difficulty Easy

INGREDIENTS

1 zucchini
1 pepper
1 potato
1 tbsp olive oil
generous pinch of salt
1 tbsp mixed dried herbs (rosemary, basil, thyme, oregano)
2 tbsp pine nuts
2 handful arugula
1 tbsp olive oil
2 tbsp lemon juice/balsamic
To serve: Tahini

Method:

Preheat the oven to 200°C and line a baking tray with baking paper. Cut the veggies into bite size chunks and place them in a bowl. Add olive oil, salt and herbs and toss them until they are all covered with herbs and oil. Distribute evenly on the lined baking tray and bake for about 20-25 min until the veggies are nicely roasted.

In the meantime, roast the pine nuts. Just place them into a small pan and roast for about 5 minutes until golden brown. Wash the arugula and place into a serving bowl.

Add the roasted veggies to the arugula, sprinkle the pine nuts on top and add salt, pepper, olive oil and lemon juice or balsamic. Serve with lots of tahini!

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