Roast vegetable salad
A tasty warm salad with a variety of grilled vegetables. A fabulous side dish at Christmas dinner, but also perfect to serve as a small starter.
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Ingredients
Roast vegetable salad
Kitchen tools
EAT ME products in this recipe
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Preparation method
- Preheat the oven to 220 °C.
- Scrub the potatoes and slice into batons. Slice the sweet peppers into strips. Slice away the base (1-2 cm) of the asparagus and halve them. Halve the aubergine and slice the halves into batons.
- Mix all the vegetables and arrange on a baking tray lined with baking paper. Squeeze the garlic. Mix with the olive oil and drizzle over the vegetables. Season with salt and pepper.
- Place the baking tray in the middle of the oven and roads the vegetables for approx. 30 minutes. Cut the goat cheese into pieces. Add to the vegetables with the sunflower seeds and cashew nuts after 15 mins of cooking time.
- Tip: Serve the vegetables with cooked quinoa or brown rice for a complete vegetarian meal to serve 4.
Nutrition value per person/bite
- kcal
- 390
- protein
- 13 gr
- fat
- 26 gr
-
- saturated
- 8 gr
- carbohydrates
- 23 gr
-
- sugars
- 10 gr
- fibers
- 6 gr
