Expressive salad of baked vegetables. A delicious addition to meats and fish

Salad of baked vegetables is a simple but expressive addition that will work on a daily basis or on special occasions. Potatoes, red peppers, tomatoes, zucchini and red onion After baking, they gain an intense taste and a slightly “caramel” note. The whole emphasizes aromatic dressing from balsamic vinegar, dijon mustard and garlic. Salad sprinkled with fresh parsley and served with pieces of lemon becomes a colorful, appetizing addition for grilled dishes, baked meats and fish. It is perfect for summer meetings in the garden, but also for a quick lunch or dinner when we want to eat something light and full of taste.

Ingredients:

• 2 large salad potatoes,
• 2 red peppers,
• 2 tomatoes,
• zucchini,
• red onion,
• 2 tablespoons of olive oil,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Dressing:

• 75 ml of balsamic vinegar,
• a teaspoon of Dijon mustard,
• clove of garlic,
• 1/2 teaspoon of salt,
• 1/2 teaspoon of black pepper.

Additionally:

• parsley to be given,
• Pieces of lemon to serve.

Method of performance:

Peel the potatoes and cut them into cubes or thin slices. Sprinkle them with olive oil and sprinkle with salt and pepper. Mix and put on a baking tray from the oven lined with baking paper. Insert them in an oven set to 180 degrees Celsius and bake for 20 minutes.

Cut zucchini and peppers in medium -sized cubes. Sprinkle them with olive oil and sprinkle with spices. After 20 minutes of baking potatoes, spread them evenly on top of the sheet and continue baking for the next 10 minutes.

Also cut tomatoes and onions and mix in olive oil and spices. Spread them on zucchini and peppers and continue baking for the next 5 minutes.

Remove all vegetables and leave to cool. Then move them to the salad bowl.

Prepare dressing by mixing all ingredients. Pour the vegetables in a bowl with the prepared sauce and mix lightly and gently.

Serve the baked vegetable salad immediately after preparation, sprinkled with chopped parsley and decorated with slices of lemon.

Store the remains in the fridge, in a tight container and use during the day.

Source: NowowoPuje.pl