If you love warm salads like me, then I’m sure you will love this recipe as much as I did.
The rich dressing adds another dimension of flavor to your ordinary roasted vegetables salad. This dish truly makes it easy to become a vegetarian.
While the original recipe uses button mushrooms, I replaced those with broccoli and cherry tomatoes as I’m not a big fan of mushrooms. I also added some chopped red chilies as I do with most dishes that I make, a hint of spice is essential when making vegetarian meals.
Roasted Vegetables Ingredients
3 zucchini (courgettes), sliced
Broccoli florets
Cherry tomatoes (as per preference)
½ a red onion, cut into 8 wedges
1 red capsicum (pepper), diced
3 tablespoons olive oil
1 garlic clove, crushed (I used 4 because I love garlic)
40 g (1/2 cup) breadcrumbs, made from day-old bread
Dressing
1 tablespoon olive oil
2 tablespoons ready-made pesto
1 tablespoon lemon juice
Instructions
Preheat oven to 200 degrees C. Put all vegetables in a large baking dish. Drizzle over 2 tablespoons of the oil, add salt and pepper and shake pan to coat all the vegetables in the oil. Roast for 30 minutes, or until all the vegetables are tender. Combine the dressing ingredients in a large serving bowl. Add the roasted vegetables, toss gently and leave for 10 minutes for the flavours to absorb. Heat the remaining oil in a frying pan and fry the garlic over medium heat for about 30 seconds. Increase the heat, add the breadcrumbs and fry for 2-3 minutes, or until golden, shaking the pan and stirring the crumbs. Toss the toasted breadcrumbs through the salad and serve.
Serves 4
For another Saudi Diva healthy recipe click here for and enjoy.
