Baked Vegetable Salad

Name: Baked Vegetable Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: ½ cup Red Bell Pepper (1/2 cup Red Bell pepper (Capsicum) chopped); 1 piece Carrot (1 Carrot (Gajjar) chopped); 1 piece Yellow Onion (1 Onion chopped); ½ cup White Potatoes (1/2 cup Potatoes (Aloo) chopped or 6 to 7 baby potatoes cut in half); ½ cup Zucchini (1/2 cup Green zucchini); 6 pieces Baby Corn (6 Baby corn cut into half); 4 cloves Garlic (4 cloves Garlic crushed well); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil); 0 pieces Table Salt (Salt to taste); 0 pieces Black Pepper (Black pepper powder to taste); 0 pieces Cherry Tomato (Cherry tomatoes as required); 0 pieces Parsley (Parsley leaves chopped as required); 2 tbsp English Mustard (2 tablespoons English Mustard Sauce); 1 tsp Honey (1 teaspoon Honey); 1 tsp White Wine Vinegar (1 teaspoon Vinegar); 1 tbsp Water (1/2 tablespoon Water + 1/2 tablespoon Water); 2 tsp Dried Oregano (1 teaspoon Dried oregano + 1 teaspoon Dried oregano)

A healthy baked vegetable salad featuring a medley of roasted vegetables tossed with a tangy English mustard and honey dressing, garnished with fresh parsley.

30 minIndian

Servings4

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Gluten Free
Pescatarian

Ingredients

For 4 servings

Red Bell Pepper½ cup · 1/2 cup Red Bell pepper (Capsicum) chopped
Carrot1 piece · 1 Carrot (Gajjar) chopped
Yellow Onion1 piece · 1 Onion chopped
White Potatoes½ cup · 1/2 cup Potatoes (Aloo) chopped or 6 to 7 baby potatoes cut in half
Zucchini½ cup · 1/2 cup Green zucchini
Baby Corn6 pieces · 6 Baby corn cut into half
Garlic4 cloves · 4 cloves Garlic crushed well
Extra Virgin Olive Oil1 tbsp · 1 tablespoon Extra Virgin Olive Oil
Table Salt0 pieces · Salt to taste
Black Pepper0 pieces · Black pepper powder to taste
Cherry Tomato0 pieces · Cherry tomatoes as required
Parsley0 pieces · Parsley leaves chopped as required
English Mustard2 tbsp · 2 tablespoons English Mustard Sauce
Honey1 tsp · 1 teaspoon Honey
White Wine Vinegar1 tsp · 1 teaspoon Vinegar
Water1 tbsp · 1/2 tablespoon Water + 1/2 tablespoon Water
Dried Oregano2 tsp · 1 teaspoon Dried oregano + 1 teaspoon Dried oregano

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Steps

1Preheat the oven at 180 degrees. Prep up all the ingredients before you start the oven.
2In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper. Mix it well. Make sure that all vegetables are coated well with oil and seasoning.
3Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.
4Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.
5Next, add all the dressing ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano). Add this dressing to the baked vegetables and mix them well.
6Add parsley and toss everything together. Baked vegetable salad is ready to serve.
7Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.