Autumn Vegetable Salad

Name: Autumn Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 SERVINGS
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; 100 g sour cream; ½ teaspoon dried garlic

2 SERVINGS

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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

INSTRUCTIONS

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.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!