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
-
10 minLunchfloor sesame brown, sour cream, arugula, smoked salmon, Red onion,wholemeal bread with smoked salmon and red onion -
35 minLunchsweet potato, zucchini, tomato, olive oil, White wine vinegar, bag of lentils (200 grams of Hak), bunch onion, hand of rocket, little gem, hüttenkäse,roasted vegetable salad with lentils -
30 minLunchlemon, mild olive oil, smoked salmon, new potatoes, dill, creme fraiche, mayonnaise,smoked salmon in lemon oil with dill potatoes -
20 minLunchQuinoa, turkey fillet, sunflower oil, root, fresh red cabbages, chilled edamame soybeans, vegetable oil, liquid honey, soy sauce, sesame oil, unroasted almonds, mild sprout, Sesame seed,rainbow quinoa salad with grilled turkey and almonds from dafne skippers
Nutrition
425Calories
Sodium0% DV0g
Fat54% DV35g
Protein18% DV9g
Carbs5% DV15g
Fiber0% DV0g
Loved it