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Roasted Vegetable Salad

Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Total time: 2 min 30 s
Yield: 1
Ingredients: 0.5 cups Paneer; 2 teaspoons Salt; 1.75 glasses Water; 10 pieces Pea Brinjal; 1 small piece Sweet Potato; 1 cup Carrot-regular; 1.75 teaspoons Refined Oil; 0.5 teaspoons Pumpkin Seed; 5.5 tablespoons Sambar Onions/shallots Peeled; 1.25 teaspoons Pepper; 1.25 teaspoons Balsamic Vinegar; 1 pinch Thyme; 1 pinch Paprika Powder; 1 pinch Fennel Powder; 1 slice Lemon; 2 tablespoons Cous Cous; 2 leafs Parsley; 1 unit Cherry Tomato-red; 1 piece Garlic; 1 pinch Oregano Herbs; 0.5 teaspoons Apple Cider Vinegar; 2 teaspoons Date Syrup; 0.25 teaspoons Mustard Dijon Paste; 1 tablespoon Salad Oil; 2 leafs Leaf Lettuce; 1 leaf Lolo Roso Lettuce/red Lettuce; 1 leaf Rocket Lettuce

Time40 Min

DifficultyIntermediate

Serves1

Simply make delectable use of seasonal veggies by preparing this roasted vegetable salad at home! Take a peek at all the ingredients required to make this roasted vegetable salad in our recipe blog and get started with it! This recipe is perfect for a quick weeknight dinner when you are craving for deliciousness but low on energy! It’s also a great option for travel plans, so you can carry it alon ... g on road trips, hikes or picnic lunches! This healthy roasted vegetable salad recipe is an interesting mix of all the seasonal exotic veggies, along with a healthy tangy dressing of Dijon mustard, balsamic vinegar, apple cider, date syrup and other herbs and spices! There is no hard and fast rule in the selection of the veggies, if you don’t get a particular veggie or don’t like one then you can always substitute it for another which is easily available and preferred. You can create this gorgeous bowl of happiness by following our step by step roasted vegetable salad video! This green salad bowl is so appetizing and nourishing that it can be had as a complete meal, snack or as an accompaniment along with the main course. Serve this salad for a lazy Saturday brunch at home with friends and family and we bet you people will keep coming to you for the recipe! This restaurant style roasted vegetable salad is so flavourful and delicious that it can be enjoyed by both kids and adults.

Ingredients

Dairy

Paneer

0.5 cups

Dry Grocery

Salt

2 teaspoons

Refined Oil

1.75 teaspoons

Pumpkin Seed

0.5 teaspoons

Balsamic Vinegar

1.25 teaspoons

Paprika Powder

1 pinch

Fennel Powder

1 pinch

Cous Cous

2 tablespoons

Oregano Herbs

1 pinch

Apple Cider Vinegar

0.5 teaspoons

Date Syrup

2 teaspoons

Mustard Dijon Paste

0.25 teaspoons

Salad Oil

1 tablespoon

Fruits & Vegetables

Pea Brinjal

10 pieces

Sweet Potato

1 small piece

Carrot-regular

1 cup

Sambar Onions/shallots Peeled

5.5 tablespoons

Thyme

1 pinch

Lemon

1 slice

Parsley

2 leafs

Cherry Tomato-red

1 unit

Leaf Lettuce

2 leafs

Lolo Roso Lettuce/red Lettuce

1 leaf

Rocket Lettuce

1 leaf

Other

Water

1.75 glasses

Pepper

1.25 teaspoons

Garlic

1 piece

Directions

In a bowl, add Water, Salt and soak Paneer for 2 hrs.

In a bowl, add Water, Salt and soak thick slice of Aubergine for 30 mins.

In a heavy bottom vessel, add Water, Salt, Sweet Potatoes and boil till soft.

In a heavy bottom vessel, add Water, Salt, Diamond shaped Carrot and bring to boil.

Once tender, peel the Sweet Potatoes and cut into rough dices. Take a blender, add the diced Sweet Potatoes and blend into smooth pure.

In a bowl, add Oil, Pumpkin Seeds and toss well.

In a baking tray, put the tossed Pumpkin Seeds and place it in an oven for 5 mins till light brown

In a bowl, add Small Onion, Oil, Salt, Pepper, Balsamic Vinegar, Thyme and toss it well.

In a baking tray, put the above tossed Onion and place it in an oven for 45 mins till onion is cooked.

Take it out to a bowl and keep aside.

In a blender, add Paprika, Fennel and grind into a coarse powder.

In a bowl, add above powder, boiled carrot and toss it well.

In a baking tray, put the tossed carrot and place it in an oven for 20 mins.

Remove it to a bowl and set aside.

In a heavy bottom vessel, add Water, Salt, preserved Lime bring to boil.

In a bowl, add Pepper, Oil, Couscous, chopped Parsley and mix it well.

Pure the above mixture to boiling water and cover with foil and set aside for 15 mins.

Toss it well and remove it to a serving bowl. Keep aside.

Heat Oil in a griller and grill the soaked Paneer on medium heat both sides until golden and crispy.

Remove it to plate, cut into Diamond and keep aside.

In a bowl, add soaked Aubergine, Pepper and toss it well.

Heat Oil in a griller and grill the aubergine on both sides till soft and tender. Remove it to a plate and keep aside.

Remove it to a bowl and set aside.

Heat Oil in a pan. Add Cherry Tomatoes and toss. Allow the tomatoes skin to char and blister.

Add Balsamic Vinegar, sliced Garlic, Salt, Pepper, Oregano and toss.

Remove it to a bowl and set aside.

In a bowl, add Balsamic Vinegar, Apple Cider Vinegar, Water, Date Syrup and whisk it well.

In a bowl, add Date Vinegar, Salt, Pepper, Dijon Mustard, boiled Sweet Potatoes, Water, Oil and whisk it well.

Remove it to a bowl and keep aside.

In a bowl, place the Green Lettuce, Lolo Rosso on base.

Add Couscous on the top.

Top with Roasted Carrot, Roasted Onion and Grilled Aubergine.

Add Salted Cottage Cheese.

Garnish with Toasted Pumpkin Seeds, Cherry Tomatoes and Rocket Leaves.

Serve Salad with greasing.

Health benefits of roasted vegetable salad

This satisfying plant-based meal comes loaded with so many health benefits than you can think of! With a moderate count of calories in this roasted vegetable salad, it makes for a perfect meal or snack for vegan diet conscious people. The sweet potato in the recipe are super delicious and highly nutritious! It’s an amazing source of fibre, vitamins, minerals, and antioxidants that boosts immunity, promotes gut health, supports healthy vision, and enhances brain function. Carrots have been known for their impressive health benefits since ages! It boosts eye health, aids in digestion, lowers cholesterol and blood pressure and is excellent for the skin health. You’ll be surprised to know that just a sprinkle of pumpkin seeds enhances the nutrition content of this recipe immensely! Pumpkin seeds are high in antioxidants and essential nutrients that improves prostate and bladder health, are an excellent source of magnesium, fibre, improves heart health and lowers blood sugar levels. Each ingredient in this recipe is a superfood that contributes to the overall nutritional package of the recipe! So, gift yourself a tasty guilt-free indulgence with this exotic green salad recipe!

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Roasted Vegetable Salad

Ingredients

Dairy

Dry Grocery

Fruits & Vegetables

Other

Success!

We hope you had fun making it! Enjoy the meal.