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American
Roast Vegetable Salad with Balsamic Glaze
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Recipe

12 INGREDIENTS • 8 STEPS • 45MINS

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.
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com
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.
45MINS
Total Time
$10.15
Cost Per Serving
Ingredients
Servings
1
US / Metric
Roasted Walnuts
3/4 cup
Roasted Walnuts
Feta Cheese
1 cup
Feta Cheese
Zucchini
2
Zucchini
up to 3
Pumpkin
1 3/4 cups
Pumpkins
White Mushroom
2 cups
White Mushrooms
Sweet Potato
7 oz
Sweet Potatoes
Garlic
3 cloves
Garlic, finely chopped
Oil
1/4 cup
Oil
up to 5 Tbsp Oil
Balsamic Vinegar
1/3 cup
Balsamic Vinegar
Brown Sugar
3 Tbsp
Brown Sugar
Sea Salt Flakes
to taste
Sea Salt Flakes
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2110
Fat
151.5 g
Protein
52.7 g
Carbs
151.5 g
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Roast Vegetable Salad with Balsamic Glaze
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Electrolux APAC
Elextrolux is a leader of sustainable and easy to use kitchen appliances
http://www.electrolux.com

Author's Notes

Makes 1 tray.
Cooking InstructionsHide images
step 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.
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.
Tags
view more tags
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Salad
Side Dish
Vegetables
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