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RECIPE
12 INGREDIENTS 8 STEPS 45min

Roast Vegetable Salad with Balsamic Glaze

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.
Roast Vegetable Salad with Balsamic Glaze Recipe | SideChef
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.
Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
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Electrolux is a leading global appliance company that has shaped living for the better for more than 100 years.
http://www.electrolux.com
45min
Total Time
$10.20
Cost Per Serving

Ingredients

Servings
1
US / METRIC
3/4 cup
Roasted Walnuts
1 cup
Feta Cheese
2
up to 3
1 3/4 cups
2 cups
White Mushrooms
1 1/3 cups
3 cloves
Garlic , finely chopped
1/4 cup
Oil
up to 5 Tbsp
1/3 cup
Balsamic Vinegar
3 Tbsp
Brown Sugar
to taste
Freshly Ground Black Pepper
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
2127
FAT
151.5 g
PROTEIN
53.4 g
CARBS
156.7 g

Author's Notes

Makes 1 tray.

Cooking Instructions

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Step 1
Cut Zucchini (2) , Pumpkins (1 3/4 cups) , White Mushrooms (2 cups) , Sweet Potatoes (1 1/3 cups) , and Feta Cheese (1 cup) into 1.5-cm cubes.
Step 2
Preheat oven to 200 degrees C (400 degrees F) steam roast.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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Nutrition Per Serving
Calories
2127
% Daily Value*
Fat
151.5 g
194%
Saturated Fat
30.0 g
150%
Trans Fat
0.2 g
--
Cholesterol
133.5 mg
44%
Carbohydrates
156.7 g
57%
Fiber
20.5 g
73%
Sugars
83.8 g
--
Protein
53.4 g
107%
Sodium
2527.5 mg
110%
Vitamin D
1.0 µg
5%
Calcium
1041.6 mg
80%
Iron
9.8 mg
54%
Potassium
3742.1 mg
80%
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