Autumn Vegetable Salad
45 min
Under an hour
Hana Pospíchalová
Ingredients
Price per portion:CZK 144.11
INGREDIENTS
DIP INGREDIENTS
Preparation method
Ingredients overview
INGREDIENTS
- 1 small zucchini
- ½ small Hokkaido pumpkin
- 250 g Brussels sprouts
- 1 red bell pepper
- 1 yellow bell pepper
- 250 g cherry tomatoes
- 100 g arugula
- 100 g feta cheese
- 1 tablespoon olive oil
- Salt
- Pepper
DIP INGREDIENTS
- 100 g sour cream
- ½ teaspoon dried garlic
1
Wash and clean the vegetables. Cut the zucchini lengthwise and slice it. Halve the pumpkin, remove the seeds, and cut into 1 cm wide strips. Halve the cabbage. Cut the bell peppers into quarters.
2
Preheat the oven to 200 °C. Arrange the vegetables on a baking sheet lined with parchment paper. Season with salt, ground pepper, drizzle with olive oil, and bake for 25 - 30 minutes.
3
Mix the roasted vegetables with arugula and crumbled feta cheese. Serve with a dip made from sour cream, dried garlic, salt, and ground pepper.
Nutritional values
Energy value
1004.16 kJ240 kCalWe Also Recommend
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30 min
Under an hour
