Roasted Vegetables Salad | Healthy And Quick Baked Vegetables Salad | Weight loss Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good flavor.

Take a bowl and add 1 cup of chopped eggplant, cut into thick pieces.

Add about 1/2 cup of chopped carrots, also cut thick.

Add approximately 1/4 cup of chopped bell peppers, using both red and green.

Include about 1/2 cup of chopped onion, cut thick as well.

Add 1 cup of baby potatoes, chopped thick.

Add 4-5 cloves of garlic, minced.

Sprinkle in 1 teaspoon of black pepper and 1 teaspoon of salt.

Pour in 2 tablespoons of extra virgin olive oil and mix well.

Spread the vegetable mixture evenly in a baking dish, ensuring they do not overlap.

Bake at 180°C (356°F) for 20-25 minutes until the vegetables are roasted.

While the vegetables are roasting, prepare the dressing by mixing 1 teaspoon of mustard paste, 1 tablespoon of vinegar, 1 tablespoon of extra virgin olive oil, and 1 teaspoon of sugar in a bowl.

After 20-25 minutes, check the vegetables; they should be nicely roasted.

Transfer the roasted vegetables to a bowl and add about 1/2 cup of cherry tomatoes.

Pour the prepared dressing over the vegetables and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens