Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
A vegetarian Continental recipe with green zucchini - sliced, carrot (gajjar) - cut into /2 inch thin sticks, red bell pepper (capsicum) - cut into /2 inch sticks. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
19 steps- 1
To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon) - 2
Add capsicum and saute and cook till the capsicum are softened and browned on all sides
- 3
This will take about 5 minutes
- 4
Transfer to a medium sized bowl
- 5
To the same pan add the zucchini and cook until softened and light brown in colour
green zucchini - sliced(1 cup) - 6
Make sure that you do not crowd the pan
- 7
If you want you can cook zucchini in batches
green zucchini - sliced(1 cup) - 8
Add the cooked zucchini to the bowl along with capsicum
green zucchini - sliced(1 cup) - 9
At last in the same pan add the carrots and cook until soft for about 5 minutes
carrot (gajjar) - cut into /2 inch thin sticks(1 cup) - 10
Remove the carrots into the bowl with the zucchini and capsicum
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red bell pepper (capsicum) - cut into /2 inch sticks(1 cup) - 11
Next make the dressing
- 12
Take a bowl and olive oil, red wine vinaigrette, salt and pepper
red bell pepper (capsicum) - cut into /2 inch sticks(1 cup)extra virgin olive oil(1 tablespoon)red wine vinaigrette(1 teaspoon)extra virgin olive oil(1 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 13
Stir to combine all the ingredients
- 14
Add the dressing to the roasted zucchini
green zucchini - sliced(1 cup) - 15
carrots and capsicum
carrot (gajjar) - cut into /2 inch thin sticks(1 cup) - 16
Toss well
- 17
Check the seasoning
- 18
Now add the Chopped walnuts and toss the salad again
walnuts - roughly chopped(1/4 cup) - 19
Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon)
Rate this recipe
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Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe
A vegetarian Continental recipe with green zucchini - sliced, carrot (gajjar) - cut into /2 inch thin sticks, red bell pepper (capsicum) - cut into /2 inch sticks. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
19 steps- 1
To begin making Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette Recipe first heat oil in a pan on medium heat
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon) - 2
Add capsicum and saute and cook till the capsicum are softened and browned on all sides
- 3
This will take about 5 minutes
- 4
Transfer to a medium sized bowl
- 5
To the same pan add the zucchini and cook until softened and light brown in colour
green zucchini - sliced(1 cup) - 6
Make sure that you do not crowd the pan
- 7
If you want you can cook zucchini in batches
green zucchini - sliced(1 cup) - 8
Add the cooked zucchini to the bowl along with capsicum
green zucchini - sliced(1 cup) - 9
At last in the same pan add the carrots and cook until soft for about 5 minutes
carrot (gajjar) - cut into /2 inch thin sticks(1 cup) - 10
Remove the carrots into the bowl with the zucchini and capsicum
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red bell pepper (capsicum) - cut into /2 inch sticks(1 cup) - 11
Next make the dressing
- 12
Take a bowl and olive oil, red wine vinaigrette, salt and pepper
red bell pepper (capsicum) - cut into /2 inch sticks(1 cup)extra virgin olive oil(1 tablespoon)red wine vinaigrette(1 teaspoon)extra virgin olive oil(1 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 13
Stir to combine all the ingredients
- 14
Add the dressing to the roasted zucchini
green zucchini - sliced(1 cup) - 15
carrots and capsicum
carrot (gajjar) - cut into /2 inch thin sticks(1 cup) - 16
Toss well
- 17
Check the seasoning
- 18
Now add the Chopped walnuts and toss the salad again
walnuts - roughly chopped(1/4 cup) - 19
Serve Roasted Walnut Zucchini Carrot Salad in Red Wine Vinaigrette as a side along with Vegetable Au Gratin with Cauliflower Carrots and Beans and Whole Wheat Rosemary Focaccia Bread for a weekend meal
green zucchini - sliced(1 cup)carrot (gajjar) - cut into /2 inch thin sticks(1 cup)red wine vinaigrette(1 teaspoon)
Rate this recipe
