Baked Vegetable Salad Recipe
Looking for a quick and healthy side dish that’s packed with flavor and bursting with vibrant colors? This Baked Vegetable Salad is the perfect addition to any meal, whether you’re preparing a light dinner or just looking for a nutritious treat. With the goodness of roasted vegetables, a zesty mustard-honey dressing, and a sprinkle of fresh parsley, this dish is sure to win over your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 1/2 cup, chopped |
| Carrot (Gajjar) | 1, chopped |
| Onion | 1, chopped |
| Potatoes (Aloo) | 1/2 cup, chopped (or 6–7 baby potatoes, halved) |
| Green Zucchini | 1/2 cup, chopped |
| Baby Corn | 6, halved |
| Garlic | 4 cloves, crushed |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Cherry Tomatoes | As required |
| Parsley Leaves | Chopped, as required |
| 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
Servings: 2
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions
-
Preheat the Oven:
Preheat your oven to 180°C (350°F). Prepare all the ingredients before you begin cooking for a seamless process. -
-
Prepare the Vegetables:
In a large mixing bowl, combine the chopped vegetables (red bell pepper, carrot, onion, potatoes, zucchini, and baby corn) with the crushed garlic. Drizzle with olive oil and season with salt and black pepper to taste. Toss everything together to ensure that all the vegetables are evenly coated with oil and seasoning. -
Roast the Vegetables:
Lay a sheet of aluminum foil on a baking tray. Spread the seasoned vegetables evenly over the foil. Bake them in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly browned on the edges. -
Prepare the Dressing:
While the vegetables are roasting, whisk together the mustard sauce, honey, vinegar, and dried oregano in a small bowl. Add the water and mix until smooth. -
Assemble the Salad:
Once the vegetables are done roasting, remove them from the oven and place them in a large bowl. Pour the prepared dressing over the roasted vegetables and toss everything gently to coat. -
Garnish and Serve:
Add a sprinkle of chopped parsley to the salad and toss one last time. The baked vegetable salad is now ready to serve. -
Serving Suggestions:
For a wholesome and light weekday dinner, serve this vibrant Baked Vegetable Salad alongside a warm bowl of Roasted Tomato and Pumpkin Soup. The combination of flavors makes for a satisfying and nutritious meal that’s perfect for any occasion.
Enjoy this healthy, colorful, and delicious side dish that’s packed with the goodness of roasted veggies, a tangy mustard dressing, and the perfect hint of sweetness from honey. Whether you serve it on its own or as part of a larger meal, this Baked Vegetable Salad is sure to delight!
