Baked Vegetable Salad Recipe
It is a easy and healthy recipe which we can have as a healthy dinner option.
Baked Vegetable Salad is a easy and healthy recipe which we can have as a healthy dinner option. You can serve it as a side dish along with your meal or can have it on its own as a light dinner.
Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.
If you like this recipe, you can also try other salad recipes such as
10 M
20 M
30 M
2-3 Servings
Ingredients
- 1/2 cup Red Bell pepper (Capsicum) , chopped
- 1 Carrot (Gajjar) , chopped
- 1 Onion , chopped
- 1/2 cup Potatoes (Aloo) , chopped or 6 to 7 baby potatoes cut in half
- 1/2 cup Green zucchini
- 6 Baby corn , cut into half
- 4 cloves Garlic , crushed well
- 1 tablespoon Extra Virgin Olive Oil
- Salt , to taste
- Black pepper powder , to taste
- Cherry tomatoes , as required
- Parsley leaves , chopped as required For dressing
- 2 tablespoons English Mustard Sauce
- 1 teaspoon Honey
- 1 teaspoon Vinegar
- 1/2 tablespoon Water
- 1 teaspoon Dried oregano
- 1/2 tablespoon Water
- 1 teaspoon Dried oregano
How to make Baked Vegetable Salad Recipe
To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees. Make sure you prep up all the ingredients before you start the oven.
In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper. Mix it well. Make sure that all vegetables are coated well with oil and seasoning.
Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.
Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.
Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano). Add this dressing to the baked vegetables and mix them well.
Add parsley and toss everything together. Baked vegetable salad is ready to serve.
Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.
