Pick vegetables from the fridge for a perfect, healthy and tasty meal: find out how to make roasted vegetable salad with eggplant
Easy roasted vegetable salad recipe with fennel, eggplant, courgette, peppers and red onion – a perfect choice for those looking for a healthy and delicious meal
Recipe for 2 people.
Classic (no restrictions), Low carb, Gluten free, Vegetarian
Preparation: 01:00
Interval: 00:25
TOOLS
1 cutting board(s), 1 baking tray(s), 1 potato peeler(s), 1 strainer(s), 1 bowl(s), 1 wire whisk, 1 frying pan(es)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for Roasted Vegetable Salad:
– 1 unit of courgette cut into medium cubes
– 1/2 unit of aubergines, cut into medium cubes
– 1 unit of onion cut into petals
– 10 cherry tomatoes, whole
– 4 cloves of garlic, unpeeled, slightly crushed
– 1 unit of fresh fennel, cut into thick slices
– 1 sprig(s) of fresh rosemary
– 3 bay leaves
– olive oil to taste
– Salt to taste
– pepper to taste THE
Ingredients Basil Vinaigrette Sauce
– 2 tablespoons of white wine vinegar (or lemon)
– Salt to taste
– 1/2 cup(s) of extra virgin olive oil
– 1/2 cup(s) basil (leaves)
– pepper to taste THE
Ingredients Sauteed Spinach
– olive oil to taste (for the sauté)
– 1/2 bunch of spinach
– Salt to taste
– pepper to taste THE
Finishing ingredients
– walnuts to taste, coarsely chopped
– Parmesan to taste, in flakes
PREPARATION:
1. Preheat the oven to 220ºC.
2. Separate the recipe ingredients and utensils.
3. Start by roasting the vegetables (see preparation).
4. Separate the spinach leaves, wash them under running water and let them drain in a colander.
5. Wash the basil, dry it and cut it into strips. Book on absorbent paper.
6. Prepare the parmesan flakes, preferably with a potato peeler. Chop the final nuts.
PREPARATION:
Roasted vegetables (do this step before continuing the preparation):
1. Wash and dry the courgettes and aubergines and cut them into 2-3 cm cubes, without peeling them.
2. Peel the onion and cut both ends. Place the onion cut side down on the cutting board and cut it in half lengthwise. If the onion is large, cut each half in half again and peel off the petals.
3. Wash and dry the cherry tomatoes and garlic cloves. Lightly crush the garlic cloves (you don’t need to peel them).
4. Wash and dry the fennel and cut them into slices of about 1 cm crosswise.
5. Arrange all the cut vegetables on a baking tray.
6. Add the garlic, rosemary and bay leaves.
7. Season with salt and pepper.
8. Drizzle with olive oil (enough to coat all the vegetables) and toss.
9. Place in the preheated oven and bake for 20 minutes.
10. Continue pre-preparation (step 4).
APPETITE OR DESSERT (optional):
If you choose to prepare an appetizer or dessert, take advantage of the vegetables’ oven time to prepare it.
Grilled vegetables:
1. After 20 minutes, remove the pan from the oven and turn the vegetables.
2. Return the vegetables to the oven and roast until cooked through and lightly browned, about 15 more minutes.
3. Meanwhile, prepare the vinaigrette dressing.
Basil vinaigrette sauce:
1. In a bowl, dissolve the salt in the vinegar (or lemon juice).
2. Add the extra virgin olive oil slowly, beating with a whisk or a mixer to emulsify the sauce.
3. Add the basil leaves cut into strips and season with pepper.
4. Mix, add salt and set aside.
Roasted Vegetable Salad:
1. When the vegetables are cooked, turn off the oven.
2. Remove the rosemary and bay leaves. Remove the garlic and set it aside to brown the spinach.
Stir-fried spinach:
1. Heat a pan greased with a drizzle of olive oil.
2. Add the reserved garlic that was in the vegetable pan.
3. Add the spinach and sauté quickly until hot.
4. Season with salt and pepper.
5. Remove from the heat, remove the garlic and set aside.
FINALIZATION AND ASSEMBLY:
- Transfer the roasted vegetables to a serving platter or, if you prefer, arrange them directly on plates.
- Arrange the spinach on the plate or plates, on top of the roasted vegetable salad.
- Season with basil vinaigrette.
- Place the coarsely chopped walnuts on top.
- Sprinkle the parmesan flakes.
- It is used for roasted vegetable salad with parmesan and basil as a vegetarian main course or as a side dish.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
