Baked Vegetable Salad Recipe
Description:
Baked Vegetable Salad is a delightful and nourishing option that makes for a perfect healthy dinner or a refreshing side dish. With a combination of roasted vegetables, vibrant seasonings, and a tangy mustard dressing, this recipe offers a fulfilling and light meal that can stand alone or complement any main course. Ideal for those seeking a wholesome vegetarian dish, it’s also quick to prepare and packs a flavorful punch.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum), chopped | 1/2 cup |
| Carrot (Gajjar), chopped | 1 medium |
| Onion, chopped | 1 medium |
| Potatoes (Aloo), chopped or baby potatoes cut in half | 1/2 cup or 6 to 7 baby potatoes |
| Green Zucchini, chopped | 1/2 cup |
| Baby Corn, halved | 6 pieces |
| Garlic, crushed | 4 cloves |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Cherry Tomatoes | As required |
| Parsley Leaves, chopped | As required |
For the Dressing:
| Ingredient | Quantity |
|---|---|
| English Mustard Sauce | 2 tablespoons |
| Honey | 1 teaspoon |
| Vinegar | 1 teaspoon |
| Water | 1/2 tablespoon |
| Dried Oregano | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
-
Preheat the Oven
Start by preheating your oven to 180°C (350°F). This will ensure that the oven is at the right temperature for roasting the vegetables. -
Prepare the Vegetables
Wash, peel, and chop the vegetables as mentioned in the ingredients list. In a large mixing bowl, combine the chopped red bell pepper, carrot, onion, potatoes, zucchini, and baby corn. Add the crushed garlic, olive oil, salt, and black pepper powder. Toss the ingredients thoroughly to ensure they are evenly coated with the olive oil and seasonings. -
Roast the Vegetables
Line a baking tray with aluminum foil for easy cleanup. Spread the seasoned vegetables evenly on the tray. Cover the vegetables with another layer of aluminum foil to lock in moisture while roasting. Place the tray in the preheated oven and bake for about 20 minutes or until the vegetables are tender and roasted to your liking. -
Prepare the Dressing
While the vegetables are baking, whisk together the mustard sauce, honey, vinegar, and water in a small bowl. Add the dried oregano and mix well to combine. This dressing will bring a zesty and slightly sweet contrast to the roasted vegetables. -
Combine and Toss
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Pour the mustard dressing over the vegetables and toss them gently to ensure all the veggies are coated with the dressing. Add the chopped parsley and give the salad one final toss to mix everything together. -
Serve and Enjoy
Your Baked Vegetable Salad is now ready to serve! This dish is perfect for a light dinner, and it can also be enjoyed as a side to your favorite main course. For a wholesome meal, pair it with a Roasted Tomato and Pumpkin Soup for a complete and satisfying meal.
Tips for a Perfect Baked Vegetable Salad:
- Feel free to swap or add any of your favorite vegetables. Mushrooms, bell peppers, or even sweet potatoes work wonderfully with this recipe.
- For a spicy kick, sprinkle some red chili flakes over the vegetables before roasting.
- You can adjust the sweetness of the dressing by adding more honey or vinegar depending on your taste preference.
This easy and healthy Baked Vegetable Salad is a versatile, satisfying dish that brings a touch of freshness and flavor to your dining table. Whether served as a light dinner or as a vibrant side dish, it’s sure to be a hit with everyone!
