Baked Vegetable Salad Recipe
A vegetarian Indian recipe with red bell pepper (capsicum) - chopped, carrot (gajjar) - chopped, onion - chopped. Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees
- 2
Make sure you prep up all the ingredients before you start the oven
- 3
In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper
red bell pepper (capsicum) - chopped(1/2 cup)carrot (gajjar) - chopped(1)onion - chopped(1)potatoes (aloo) - chopped or 6 to 7 baby potatoes cut in half(1/2 cup)cloves garlic - crushed well(4)extra virgin olive oil(1 tablespoon)salt - to tasteblack pepper powder - to tasteparsley leaves - chopped as required - 4
Mix it well
cloves garlic - crushed well(4) - 5
Make sure that all vegetables are coated well with oil and seasoning
cloves garlic - crushed well(4) - 6
Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it
cloves garlic - crushed well(4) - 7
Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well
cloves garlic - crushed well(4) - 8
Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano)
tablespoons mustard sauce(2)honey(1 teaspoon)vinegar(1 teaspoon)dried oregano(1 teaspoon)dried oregano(1 teaspoon) - 9
Add this dressing to the baked vegetables and mix them well
cloves garlic - crushed well(4) - 10
Add parsley and toss everything together
parsley leaves - chopped as required - 11
Baked vegetable salad is ready to serve
- 12
Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner
Rate this recipe
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Baked Vegetable Salad Recipe
A vegetarian Indian recipe with red bell pepper (capsicum) - chopped, carrot (gajjar) - chopped, onion - chopped. Ready in 30 min, serves 2.
Curated byAarav Mehta🇮🇳
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Directions
12 steps- 1
To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees
- 2
Make sure you prep up all the ingredients before you start the oven
- 3
In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper
red bell pepper (capsicum) - chopped(1/2 cup)carrot (gajjar) - chopped(1)onion - chopped(1)potatoes (aloo) - chopped or 6 to 7 baby potatoes cut in half(1/2 cup)cloves garlic - crushed well(4)extra virgin olive oil(1 tablespoon)salt - to tasteblack pepper powder - to tasteparsley leaves - chopped as required - 4
Mix it well
cloves garlic - crushed well(4) - 5
Make sure that all vegetables are coated well with oil and seasoning
cloves garlic - crushed well(4) - 6
Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it
cloves garlic - crushed well(4) - 7
Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well
cloves garlic - crushed well(4) - 8
Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano)
tablespoons mustard sauce(2)honey(1 teaspoon)vinegar(1 teaspoon)dried oregano(1 teaspoon)dried oregano(1 teaspoon) - 9
Add this dressing to the baked vegetables and mix them well
cloves garlic - crushed well(4) - 10
Add parsley and toss everything together
parsley leaves - chopped as required - 11
Baked vegetable salad is ready to serve
- 12
Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner
Rate this recipe
