Roasted vegetable salad

Name: Roasted vegetable salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 kg Potatoes; 7-10 Tbsp salt, pepper; 8 TABLESPOONS good olive oil; 2 red onions; 2 yellow peppers; 500 g Broccoli; 6 TABLESPOONS White wine vinegar; 1 TABLESPOON Dijon mustard; 1 TABLESPOON liquid honey; 3-4 Stem(s) flat leaf parsley

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 kg Potatoes
7-10 Tbsp salt, pepper
8 TABLESPOONS good olive oil
2 red onions
2 yellow peppers
500 g Broccoli
6 TABLESPOONS White wine vinegar
1 TABLESPOON Dijon mustard
1 TABLESPOON liquid honey
3-4 Stem(s) flat leaf parsley

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and wash potatoes and cut into cubes (approx. 2 x 2 cm). Season with salt and drizzle with 2 tablespoons of oil. Cook in a fat pan (deep baking tray; 32 x 39 cm) in a hot oven for about 45 minutes.
2
Turning now and then.
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 the broccoli florets for the last 10 minutes.
5
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 6 tablespoons of oil. Wash parsley, shake dry, remove leaves and chop finely.
6
Take the vegetables out of the oven and mix with vinaigrette. Leave to cool. Mix in parsley. Season salad again and serve.