Roasted Vegetable Salad Recipe | Quick & Easy Baked Veg Salad | Ruchi's Kitchen

Chop red bell peppers, carrots, onions, eggplant, and baby potatoes in half.

Crush a few cloves of garlic and mix them with the vegetables.

Drizzle olive oil over the vegetables and season with salt and pepper, tossing to coat.

Line a baking dish with aluminum foil and place the vegetables inside.

Preheat the oven to 180 degrees Celsius.

Roast the vegetables in the preheated oven for 15 to 20 minutes until tender.

While the vegetables roast, prepare the dressing by mixing mustard sauce, honey, vinegar, olive oil, and water.

Optionally, chop fresh herbs like rosemary and thyme and add them to the dressing.

Once the vegetables are roasted, squeeze out the soft flesh from the garlic and mix it with the roasted vegetables in a bowl.

Add chopped cherry tomatoes and the dressing to the bowl with the roasted vegetables.

Finely chop fresh parsley and toss everything together.

Equipment Needed

Spice Level:

Dietary