The perfect salad for any day of the year. Easy, nutritious and full of flavor.
Recipes
Roasted Vegetable Salad
Ingredients
- 200 g zucchini
- 150 g eggplant
- 150 g bell peppers (red, yellow and green)
- 150 g mushrooms
- 1 small onion
- 100 g cherry tomatoes
- 100 g fresh spinach
- 50 g chopped Borges walnuts
- 30 ml Borges Fruity or extra virgin olive oil
- 15 ml Borges balsamic vinegar
- 1 clove of garlic, minced
- A pinch of thyme
- Salt and pepper
- Parmesan cheese cut into thin strips to garnish (optional)
Step by step
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Step 1
Preheat the oven to 200 °C. Spread the sliced zucchini and eggplant, peppers, sliced mushrooms, onion wedges and cherry tomatoes on a baking sheet.
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Step 2
In a bowl, combine the olive oil, balsamic vinegar, garlic, thyme, salt and pepper. Pour the vinaigrette over the vegetables and mix to coat.
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Step 3
Roast the vegetables at 180 °C for 20-25 minutes. Stir halfway through to ensure even cooking.
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Step 4
Take the vegetables out of the oven and let them rest for a few minutes. Add the fresh spinach and add salt to taste, if need be.
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Step 5
Top with the walnuts (and parmesan cheese). Serve warm.
