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Roasted Vegetable Salad
Based on a recipe from the Alpenkantine
Zutaten
- 1 kg mixed vegetables, e.g. cauliflower, pumpkin, celery root, sweet potato, parsnip, carrot ….
- salt, pepper and garlic to taste
- 3 tbsp olive oil
- 1 head radicchio
- 2 tbsp pumpkin seeds
FOR THE MARINADE:
- 2 tbsp coarse Dijon mustard
- 2 tbsp honey
- 4 sprigs marjoram
- 2 sprigs rosemary
- some grated orange zest
- 40 ml white balsamic vinegar
- 100 ml olive oil
Nutrition per serving, approx.: 316 kcal4 g protein19 g carbs26 g fat5 g fiber
Estimates, calculated from the ingredients.
Zubereitung
- Preheat the oven to 180 °C (350 °F), conventional oven (top and bottom heat).
- Clean 1 kg mixed vegetables and cut into bite-size pieces.
- In a bowl, season the vegetable pieces with salt, pepper and garlic if using, and toss with 3 tbsp olive oil.
- Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the oven for about 15 min.
- Toast the 2 tbsp pumpkin seeds and set aside.
- Meanwhile, make a marinade in a blender from 2 tbsp coarse Dijon mustard, 2 tbsp honey, the leaves of 4 sprigs marjoram and 2 sprigs rosemary as well as 40 ml white balsamic vinegar, 100 ml olive oil and, if you like, some grated orange zest.
- Toss the finished vegetables with the marinade in a bowl while still warm.
- Clean 1 head radicchio, cut into pieces and add to the vegetables shortly before serving.
- Garnish with the pumpkin seeds.
Tipps
- The vegetable salad is also great for making ahead.
- It's best to line the baking sheet with parchment paper or to make it in a very large baking dish.
- It also tastes great cold and is therefore perfect for your lunchbox the next day.
The original recipe comes from the Alpenkantine, a small restaurant in Hamburg, and goes perfectly with the spinach walnut dumplings.
Rezept von Homemadestuffwww.homemadestuff.blog