Recipes

Roasted Vegetable Salad

30 min

Time

4 persons

Servings

EASY

Difficulty

0 / 5 (0 votes)

Rating

WW 20250110 - vegetable salad

The perfect salad for any day of the year. Easy, nutritious and full of flavor.

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 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)
Borges extra virgin olive oil

Extra Virgin Olive Oil

Borges modena balsamic vinegar

Modena Balsamic Vinegar

Step by step

  1. 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.

  2. 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.

  3. Step 3

    Roast the vegetables at 180 °C for 20-25 minutes. Stir halfway through to ensure even cooking.

  4. 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.

  5. Step 5

    Top with the walnuts (and parmesan cheese). Serve warm.

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