Autumn Roasted Vegetable Salad with Feta
(0)
45 min
Under an hour
Kifli Kukták
Ez a hűsítő őszi estéken is melengető sült zöldségsaláta a szezon legjavát ötvözi. A sült Hokkaido tök édessége, a ropogós kelbimbó és a krémes feta sajt tökéletes harmóniát alkot, amit a hűvös fokhagymás mártogatós tesz teljessé. Könnyű, mégis laktató vegetáriánus fogás, amely pillanatok alatt a kedvenceddé válik.
Preparation method
Ingredients overview
- 500 g Hokkaido pumpkin
- 300 g zucchini
- 250 g Brussels sprouts
- 400 g red bell pepper
- 160 g yellow bell pepper
- 250 g cherry tomatoes
- 100 g arugula
- 15 ml olive oil
- 100 g feta cheese
- 1 pinch salt
- 1 pinch black pepper
- 100 g sour cream
- 1 teaspoon garlic granules
Wash and clean the vegetables thoroughly. Cut the zucchini in half lengthwise, then slice it. Halve the Hokkaido pumpkin, remove the seeds, and cut it into strips about 1 cm wide. Halve the Brussels sprouts, and cut the bell peppers into quarters.
Preheat the oven to 200 °C. Arrange the vegetables on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil, then bake for 25-30 minutes until tender and slightly browned.
Combine the roasted vegetables with fresh arugula and crumbled feta cheese. Serve with a dip made from sour cream, garlic granules, salt, and pepper.
Ingredients
Nutritional values
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