Roasted Vegetable Salad
The colorful vegetable mixture scores with a lot of secondary plant substances: carrots and butternut squash provide plenty of beta-carotene, a precursor of vitamin A, which is important for healthy eyes. The flavonols contained in onions as well as the lycopene from the dried tomatoes are effective as antioxidants because they protect the body's cells from damage by free radicals. In addition, the nuts and seeds score here with plenty of vegetable protein as well as a good portion of cell-protecting vitamin E.
When it is not pumpkin season, you can either replace it with more carrots or by peeled sweet potatoes. A fresh yogurt dip goes wonderfully well with a roasted vegetable salad. Mix a handful of roughly chopped favorite herbs with 10 oz. of Greek yogurt and season with salt and pepper.
- 11 ounces
red Bell pepper
dried tomatoes (in oil)
- 1 sprig
- 3 ounces
Mixed nuts (such as hazelnuts, almonds, cashews)
- 1 ounce
mixed Seed (i.e. sunflower and pumpkin seeds)
- 4 tablespoons
- 4 ounces
- 2 tablespoons
finely chopped Fresh herbs (such as parsley and basil)
- 2 tablespoons
dark balsamic vinegar
freshly ground peppers
Preheat the oven to 400°F.
Trim the carrots, peel and cut into bite-size pieces. Trim and peel butternut squash and zucchini and cut into bite-size pieces. Trim the peppers, rinse, remove seeds and ribs and roughly chop. Peel the onion and cut into pieces. Drain the tomatoes. Peel garlic and cut into slices.
Rinse the thyme and shake dry. Spread all ingredients except the peppers, mixed nuts and seeds on a baking sheet with 3 tablespoons olive oil. Roast in the oven on the middle rack about 20 minutes. After about 10 minutes remove, stir in the peppers, nuts and seeds and finish cooking together.
Meanwhile, rinse the arugula and shake or spin dry.
Mix the vegetables with salad and herbs. Season with vinegar, the remaining oil, salt, and pepper. Transfer to plates and serve with fresh bread as desired.