Mediterranean Oven Roasted Vegetable Salad

Ingredients

• 2 yellow bell peppers
• 4 Carrots
• 1 Zucchini
• 2 beetroot roots
• 300 g waxy potatoes
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 tbsp Orange juice
• 1 tsp Honey
• Salt
• Pepper
• 1 tsp garam masala
• 4 tbsp balsamic vinegar
• 15 g raw cane sugar

Instructions

1. 1.

   Wash, trim and cut bell peppers into 2–3 cm wide strips. Peel carrots, wash and trim zucchini. Slice both thinly. Wash beetroot and potatoes and slice them thinly as well.

2. 2.

   Brush a baking sheet with 1 tbsp oil and spread the vegetables on it. Mix the remaining oil with lemon juice, orange juice, honey, salt, pepper and garam masala, then toss the mixture over the vegetables. Roast in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 40 minutes, turning occasionally.

3. 3.

   Meanwhile bring vinegar to a boil in a saucepan and sprinkle in sugar. Simmer gently for about 10 minutes until the vinegar thickens into a syrupy consistency. Season with salt and let cool.

4. 4.

   Remove the Mediterranean roasted vegetable salad from the oven, allow it to cool briefly, then arrange on a platter. Serve with the balsamic vinegar syrup on the side.