There is nothing better for those cold fall afternoons than a good old Roast Vegetable Salad. Its oven-roasted vegetables paired with a tangy balsamic glaze will feel like a nice warm hug. The ultimate comfort food.
Total Time
45min
0.0
0 Ratings
Author: Electrolux APAC
Servings:
1
Ingredients
•
3/4
cup
Roasted Walnuts
•
1
cup
Feta Cheese
•
2
Zucchini
•
1 3/4
cups
Pumpkins
•
2
cups
White Mushrooms
•
7
oz
Sweet Potatoes
•
3
cloves
Garlic
, finely chopped
•
1/4
cup
Oil
•
1/3
cup
Balsamic Vinegar
•
3
Tbsp
Brown Sugar
•
to taste
Sea Salt Flakes
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Cut Zucchini (2), Pumpkins (1 3/4 cups), White Mushrooms (2 cups), Sweet Potatoes (7 oz), and Feta Cheese (1 cup) into 1.5-cm cubes.
2.
Preheat oven to 200 degrees C (400 degrees F) steam roast.
3.
In a large bowl add the cubed zucchini, pumpkin, and white mushrooms. Add Oil (2 Tbsp), Sea Salt Flakes (to taste), Freshly Ground Black Pepper (to taste), and Garlic (1 1/2 cloves). Transfer to a flat baking tray.
4.
Season cubed sweet potatoes in the same way, with Oil (2 Tbsp), Sea Salt Flakes (to taste), Freshly Ground Black Pepper (to taste), and Garlic (1 1/2 cloves). Put onto a separate baking tray.
5.
Put the trays on to shelf 2 and shelf 3 (middle of the oven). Roast zucchini, pumpkin, and mushroom for about 15 minutes or until they are tender, but not too soft. Then remove the tray with multiple vegetables from the oven.
6.
Continue roasting sweet potatoes for about 10-15 more minutes or until they are tender, but not too soft. Then remove the tray from the oven.
7.
Meanwhile, add Balsamic Vinegar (1/3 cup) and Brown Sugar (3 Tbsp) to a small saucepan over medium heat. Bring to a boil and then turn to low heat. Simmer for around 10 minutes, until the sauce becomes thick.
8.
Transfer vegetables to a bowl and mix with Roasted Walnuts (3/4 cup) and cubed feta cheese. Drizzle balsamic glaze on top and serve.
Author's Notes
Makes 1 tray.
Nutrition Per Serving
CALORIES
2110
FAT
151.5 g
PROTEIN
52.7 g
CARBS
151.5 g
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