Warm roasted vegetable salad with mint-basil dressing
A warm fall salad of roasted vegetables with a refreshing mint-basil dressing — just like the fall sunshine — warming but not scalding
Ingredients
| eggplant 1 pc |
| sweet pepper 1 pc |
| red onion 1 pc |
| zucchini (can be replaced with zucchini) 1 pc |
| pumpkin flesh 300 g |
| thyme a pinch |
| rosemary (can be replaced with dried spice) 1 sprig |
| garlic 1 clove |
| olive oil 2 tbsp. |
| crushed walnuts 40 g |
| salt, ground black pepper to taste |
| SOUCE: |
| melted cheese "Amber" 80 g |
| mint leaves 10 g |
| basil leaves 10 g |
| vegetable oil 20 g |
| garlic 1 clove |
Instructions
Step 1
Chop garlic and rosemary, mix with olive oil and thyme.
Step 2
Cut the pumpkin, zucchini and pepper into medium cubes, cut the eggplant in half and the onion into slices. Place the vegetables on a parchment-lined baking tray, brush with oil and spices, salt and pepper. Bake in the oven at 200 degrees Celsius for 30 minutes.
Step 3
Prepare the sauce. In the bowl of a blender, combine cheese, basil and mint leaves, vegetable oil and crushed garlic. Blend until smooth.
Step 4
With a spoon, separate the eggplant flesh from the skin and cut randomly. Put the vegetables in a plate without mixing, pour the sauce and sprinkle with walnuts.
Step 5
Serve the salad warm, garnished with basil leaves.
