Roasted Vegetable Salad

Ingredients

• 2 carrots
• 1 Zucchini
• 300 g Pumpkin (e.g. Butternut) or Sweet Potatoes
• 2 red bell peppers
• 1 onion
• 3 dried tomatoes in oil
• 1 clove of garlic
• 1 sprig of thyme
• 4 tbsp olive oil
• 80 g mixed nuts (e.g. hazelnuts, almonds, cashews)
• 1 tbsp mixed seeds (sunflower and pumpkin seeds)
• 120 g arugula
• 1 bunch of herbs (parsley and basil)
• 2 tbsp dark balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Wash the carrots and zucchini thoroughly, peel them, and cut them into bite-sized pieces. Wash the bell peppers, peel them, and roughly dice them. Peel the onion and cut it into pieces. Drain the dried tomatoes and roughly chop them. Peel the garlic and slice it.

2. 2.

   Wash the thyme and shake it dry. Mix the carrots, zucchini, pumpkin, onions, dried tomatoes, garlic, and thyme in a large bowl with 3 tbsp of olive oil and spread them on a baking sheet. Roast in a preheated oven at 200 °C (180 °C fan; Gas: Mark 3) on the middle rack for about 10 minutes, turning occasionally. Mix the bell peppers with the nuts and seeds and continue cooking for another 10 minutes until done.

3. 3.

   Meanwhile, wash the arugula and spin it dry. Wash the herbs, shake them dry, and chop them.

4. 4.

   Mix the vegetables with the arugula and herbs. Season with balsamic vinegar, remaining oil, salt, and pepper and distribute on 4 plates.