Lukewarm roasted vegetable salad
very easy
60 mins
60 mins
Ingredients
- 2 yellow capsicum
- 3 Courgette
- 600 g Broccoli
- 7-10 Tbsp 5 red onions
- 1.5 kg baby potatoes
- 10 TABLESPOONS Olive oil
- 7-10 Tbsp salt and pepper
- 400 g cherry tomatoes
- 1⁄8 l light balsamic vinegar
- 75 g coarse mustard
- 75 g liquid honey
Directions
- 1
Clean, wash and chop the peppers and courgettes. Clean, wash and cut broccoli into small florets. Peel and slice the onions. Preheat the oven (electric cooker: 200 °C/air: 175 °C/gas: s.
- 2
manufacturer). Wash potatoes thoroughly, cut in half. Mix everything with 5 tablespoons of olive oil and season strongly with salt and pepper. Spread on the fat pan (deep baking tray) of the oven and roast in the hot oven for about 50 minutes.
- 3
Wash cherry tomatoes. Add to the vegetables about 25 minutes before the end of the cooking time. Mix balsamic vinegar, mustard, liquid honey, salt and pepper. Fold in 5 tablespoons of olive oil. Remove the vegetables and let them cool down a little.
- 4
Mix with the sauce. Tastes solo, with schnitzel and anything grilled.
More Delicious Recipes
