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STEPHEN MCNUTT
Salad of roasted vegetables with cherry tomato
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Ingredients
Directions
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Preheat the oven to 200 ° C. Place the cut vegetables in an oven dish or roasting tray. Sprinkle with freshly ground pepper and salt.
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Sprinkle with 5 tablespoons of olive oil. Season everything well and toast the vegetables in the middle of the oven for 35 minutes. Change every 10 minutes.
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Cross the Christmas and put them on the vegetables for the last 15 minutes.
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Mix the rest of the olive oil with vinegar and pesto.
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Let the roasted vegetables from the oven cool for 5-10 minutes. Spoon the dressing over and serve with blocks of gorgonzola.
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Nutrition
425Calories
Sodium0% DV0g
Fat54% DV35g
Protein18% DV9g
Carbs5% DV15g
Fiber0% DV0g
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