Roasted vegetable salad
A vibrant Georgian-style roasted vegetable salad featuring caramelized eggplants, sweet peppers, and zucchini tossed with fragrant walnuts and fresh herbs. Perfect served warm or chilled as a nutritious lunch or a rich side dish. Make sure not to overcrowd the baking sheet so the vegetables roast evenly rather than steam.
Ingredients
- Olive Oil30 ml
- Garlic3 cloves
- apple cider vinegar15 ml
- Salt1 tsp
- Black Pepper½ tsp
Instructions
5 steps- 1
Cut eggplant, zucchini, and bell pepper into medium-sized cubes, and chop the red onion into wedges.
15 min
- 2
Place the chopped vegetables into a large bowl, drizzle with olive oil, sprinkle with salt and black pepper, and toss well to coat.
5 min
- 3
Spread the vegetables evenly in a single layer on a parchment-lined baking sheet and roast at 200°C for 25-30 minutes until tender and caramelized.
30 min
200°C
- 4
Transfer roasted vegetables to a salad bowl, add minced garlic, crushed walnuts, freshly chopped coriander, and apple cider vinegar.
5 min
- 5
Toss gently and let rest for 10 minutes at room temperature so the flavours meld before serving.
10 min
Nutrition
1 serving ≈ 304 g
Nutrition values are estimates. - means data is unavailable.
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