Filter
Reset
Sort ByRelevance
STEPHEN MCNUTT
Salad of roasted vegetables with cherry tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Place the cut vegetables in an oven dish or roasting tray. Sprinkle with freshly ground pepper and salt.
-
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.
-
Cross the Christmas and put them on the vegetables for the last 15 minutes.
-
Mix the rest of the olive oil with vinegar and pesto.
-
Let the roasted vegetables from the oven cool for 5-10 minutes. Spoon the dressing over and serve with blocks of gorgonzola.
Blogs that might be interesting
-
5 minLunchWhole grain bread, low-fat margarine, mature cheese, apricot jam, dried apricots, Rye bread, cucumber,cheese-apricot sandwich -
40 minLunchroot, Red onion, fresh ginger, egg, flour, olive oil, White wine vinegar, arugula,ginger root vegetables with poached egg -
25 minLunchpie, peanut oil, mixed mushrooms, mustard, butter, shallot, flour, vegetable stock, cooking cream, sage, sherry, port wine,pastry with mushrooms, mustard and sage -
25 minLunchafbak focaccia, zucchini, olive oil, lemon, green asparagus tips, roasted peppers from a pot, hummus natural, arugula, tuna on olive oil, capers,sandwich with grilled asparagus and zucchini
Nutrition
425Calories
Sodium0% DV0g
Fat54% DV35g
Protein18% DV9g
Carbs5% DV15g
Fiber0% DV0g
Loved it