How long does it take to make Baked Vegetable Salad Recipe?

The total time to make Baked Vegetable Salad Recipe is 30 minutes. Preparation takes 10 minutes and cooking takes 20 minutes.

How many servings does this Baked Vegetable Salad Recipe recipe make?

This recipe makes 2-3 servings of Baked Vegetable Salad Recipe.

What type of cuisine is Baked Vegetable Salad Recipe?

Baked Vegetable Salad Recipe is a Indian dish from the Salad Recipes category.

Baked Vegetable Salad Recipe

Name: Baked Vegetable Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3
Cuisine: Indian
Ingredients: 1/2 cup Red Bell pepper (Capsicum) chopped; 1 Carrot (Gajjar) chopped; 1 Onion chopped; 1/2 cup Potatoes (Aloo) chopped or 6 to 7 baby potatoes cut in half; 1/2 cup Green zucchini; 6 Baby corn cut into half; 4 cloves Garlic crushed well; 1 tablespoon Extra Virgin Olive Oil; Salt to taste; Black pepper powder to taste; Cherry tomatoes as required; Parsley leaves chopped as required; 2 tablespoons English Mustard Sauce; 1 teaspoon Honey; 1 teaspoon Vinegar; 1/2 tablespoon Water; 1 teaspoon Dried oregano; 1/2 tablespoon Water; 1 teaspoon Dried oregano

Pooja Thakur

May 1, 2017

2193 Ratings

Baked Vegetable Salad Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:2-3 Servings

Meal:Side Dish

Cuisine:Indian

Baked Vegetable Salad is a easy and healthy recipe which we can have as a healthy dinner option. You can serve it as a side dish along with your meal or can have it on its own as a light dinner.

Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.

If you like this recipe, you can also try other salad recipes such as

Baked Vegetable Salad is a easy and healthy recipe which we can have as a healthy dinner option. You can serve it as a side dish along with your meal or can have it on its own as a light dinner.

Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.

If you like this recipe, you can also try other salad recipes such as

Ingredients

For dressing

1/2 cup Red Bell pepper (Capsicum), chopped

1 Carrot (Gajjar), chopped

1 Onion, chopped

1/2 cup Potatoes (Aloo), chopped or 6 to 7 baby potatoes cut in half

1/2 cup Green zucchini

6 Baby corn, cut into half

4 cloves Garlic, crushed well

1 tablespoon Extra Virgin Olive Oil

Salt, to taste

Black pepper powder, to taste

Cherry tomatoes, as required

Parsley leaves, chopped as required

2 tablespoons English Mustard Sauce

1 teaspoon Honey

1 teaspoon Vinegar

1/2 tablespoon Water

1 teaspoon Dried oregano

1/2 tablespoon Water

1 teaspoon Dried oregano

Instructions for Baked Vegetable Salad Recipe

To begin making the Baked Vegetable Salad recipe, preheat the oven at 180 degrees. Make sure you prep up all the ingredients before you start the oven.

In a mixing bowl, add roughly chopped vegetables with crushed garlic, olive oil, salt and pepper. Mix it well. Make sure that all vegetables are coated well with oil and seasoning.

Spread an aluminium foil on a baking tray and cover it well and place the vegetables on it.

Bake vegetables at 180 degrees for about 20 minutes or till the veggies are roasted well.

Next, add all the ingredients mentioned above in a bowl (mustard sauce, honey, vinegar, and oregano). Add this dressing to the baked vegetables and mix them well.

Add parsley and toss everything together. Baked vegetable salad is ready to serve.

Serve Baked Vegetable Salad along with Roasted Tomato and Pumpkin Soup for a healthy and light weekday dinner.