Oven vegetable salad \"Hot plate!\"
very easy
30 mins
30 mins
Ingredients
- 1 kg waxy potatoes
- 7-10 Tbsp Salt
- 8 TABLESPOONS Olive oil
- 2 red onions
- 2 yellow peppers
- 500 g Broccoli
- 6 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 1 TABLESPOON medium hot mustard
- 1 TABLESPOON liquid honey
- 3-4 Stem(s) flat leaf parsley
- baking paper
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel and wash the potatoes, cut into cubes of approx. 2 x 2 cm and place in a bowl. Season with salt and mix with 2 tablespoons of oil.
- 2
Cook the potatoes in a greased pan lined with baking paper (deep baking tray; 32 x 39 cm) in a hot oven for 40-45 minutes. Now and then turn with a tablespoon.
- 3
In the meantime peel the onions and cut them into slices. Clean, wash and chop the peppers. Cut broccoli into florets from the stalk and wash. Add paprika and onions to the potatoes after about 25 minutes cooking time.
- 4
Add broccoli florets for the last 10 minutes.
- 5
For the dressing, whisk vinegar, salt, pepper, mustard and honey. Add 6 tablespoons of oil. Wash parsley, shake dry, remove leaves and chop finely. Take the vegetables out of the oven and let them cool down.
- 6
Then mix with vinaigrette and parsley. Season again with salt and pepper. Tastes great the next day as well.
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